Easy Steak Sauce with Seared Hanger Steak

Ingredients

• 1  pepper freshly ground
• 1  fresno chile red seeded chopped
• 0.3 cup brown sugar dark packed ()
• 4  garlic cloves chopped
• 3 dashes hot sauce 
• 4 servings kosher salt freshly ground
• 1 medium onion chopped
• 0.5 cup red wine vinegar 
• 1.5 pounds hanger steak cut into 4 pieces
• 1 tablespoon tomato paste 
• 3 tablespoons vegetable oil divided
• 2 tablespoons grain mustard whole
• 0.5 cup worcestershire sauce 

Equipment

• bowl
• sauce pan
• sieve
• kitchen thermometer
• cutting board

Directions

1. Heat 2 tablespoons oil in a small saucepan overmedium-high heat.
2. Add onion, garlic, andchile; season with salt and pepper. Cook,stirring often, until soft, about 5 minutes.
3. Add tomato paste to saucepan andcook, stirring, until beginning to darken,about 1 minute. Stir in Worcestershiresauce, vinegar, brown sugar, mustard, andhot sauce; simmer until slightly thickened,about 5 minutes.
4. Transfer to a blenderand purée with 1/2 cup water until smooth.Strain through a fine-mesh sieve intoa small bowl, if desired. Set sauce aside.
5. Heat remaining 1 tablespoon oil in a largeskillet over medium-high heat. Seasonsteak with salt and pepper and cook,turning occasionally, until deeply brownedand an instant-read thermometer registers130°F for medium-rare, 8–10 minutes.
6. Transfer meat to a cutting board; let rest5 minutes before slicing.
7. Serve with sauce.
8. DO AHEAD: Steak sauce canbe made 1 week ahead. Cover and chill.
9. Per serving: 550 calories, 28 g fat, 1 g fiber
10. Bon Appétit