Hanger Steak With Bagna Cauda Pan Sauce Recipe

20150105-steak-bagna-cauda-anchovy-sauce-daniel-gritzer-2.jpg
A classic Northern Italian sauce for dipping vegetables gets a new life as a pan sauce for steak. Daniel Gritzer

Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but it's also a killer quick and easy pan sauce for steak. Have doubts? Just remember: Anchovies are a key ingredient in Worcestershire.

Why this recipe works:

  • The sauce is so easy it comes together in just minutes while the steak rests.
  • Lemon juice—not a traditional ingredient in bagna cauda—adds bright acidity to balance the flavor of the dish.

Recipe Facts

4.7

(3)

Active: 25 mins
Total: 25 mins
Serves: 4 servings

Rate & Comment

Ingredients

  • 2 pounds hanger steaktrimmed of excess fat and silverskin and cut into 4 even portions (see note)

  • Kosher salt and freshly ground black pepper

  • 5 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons minced garlic (about 6 medium cloves)

  • 2 tablespoons chopped anchovy fillets (about 8 fillets)

  • 4 tablespoons unsalted butter, cubed

  • 2 tablespoons fresh juice from 1 lemon

  • Chopped flat-leaf parsley, for garnish

Directions

  1. Season steak all over with salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons oil over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F for medium-rare, about 6 minutes. Transfer to a plate.

  2. Lower heat to medium-low and add remaining 3 tablespoons olive oil. Stir in garlic and anchovy and cook until garlic is lightly golden and anchovy has dissolved into the sauce, about 3 minutes. Stir in butter until melted. Stir in lemon juice and remove from heat.

  3. Return steaks to skillet and baste with sauce. Transfer steaks to a work surface, slice across the grain, and serve immediately, spooning remaining sauce on top and garnishing with parsley.

Special equipment

Large skillet

Notes

An equivalent weight of flank, flap, or skirt steak can be used in place of hanger steak.

This Recipe Appears In

Nutrition Facts (per serving)
714 Calories
52g Fat
2g Carbs
61g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 714
% Daily Value*
Total Fat 52g 67%
Saturated Fat 17g 87%
Cholesterol 213mg 71%
Sodium 843mg 37%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 61g
Vitamin C 6mg 28%
Calcium 50mg 4%
Iron 5mg 28%
Potassium 683mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)