1 pound hanger, butcher’s or your choice steak

Kosher salt (preferably Diamond Crystal brand, others are more salty)

Freshly ground black pepper

1 tablespoon grapeseed or vegetable oil

1 large shallot (about 1 ounce)

2 garlic cloves (about 1⁄2 ounce)

1 small red jalapeno, halved and seeded (about 3⁄4 ounce)

3 anchovy filets

1⁄4 cup white wine such as pinot grigio

5 ounces olive oil packed sun-dried tomatoes, oil drained

reserved

8 ounces cherry, mixed small or sungold tomatoes

1⁄4 cup roughly chopped parsley

Maldon or other flaky salt

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Season the steak: with salt and freshly ground black pepper. Set it aside at room temperature.
Prepare the salsa: by finely chopping the shallot, garlic, jalapeno, and anchovy. Roughly chop the sun-dried tomatoes. Cut the cherry tomatoes in half. Set all this aside.
Heat a large skillet: over medium high heat. Once hot, add the grapeseed oil to the pan. Once the oil is heated and shimmery add the steak to the pan and cook. turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130 degrees for medium-rare, about 10 minutes. Once done cooking, transfer to a cutting board.
Wipe out the pan: with a paper towel and turn heat down to medium. Add 2 tablespoons of the reserved sun-dried tomato oil. Once warm add the shallots, garlic, jalapeno and anchovy, stirring occasionally. Once simmering, add the white wine and let come to a simmer again then add sun-dried tomatoes. Cook until the sun-dried tomatoes are warmed through and a little softer.
Turn off the heat: and add the cherry tomatoes, parsley and 2 more tablespoons of the reserved sun-dried tomato oil. Season with salt and black pepper. Mix everything well to combine.
Slice steak: against the grain and sprinkle with flake salt. Serve with the tomato(es) salsa.

Christian Reynoso is a chef, recipe developer and writer. Originally from Sonoma, he lives in San Francisco.

Keywords: hanger steak, sun-dried tomatoes