Ingredients

• 2 lbs hanger steak
• 2 tbs LXV Khmeli Suneli spice
• 1 tbsp olive oil
• 2/3 cup beef broth
• 2 tsp balsamic vinegar
• 2 tbsp cold butter
• 1 tsp salt (to taste)

Method

1. STEP 1 | Remove all silver skin and extra fat from the steak. Cut the connective tissue that connects the 2 halves of the steak, separating into 2 pieces. (bit.ly/3KhPl1A for detailed directions)
2. Step 2 | Heat skillet over high heat. Sprinkle the steak with Khmeli Suneli (the LXV spice). Add olive oil when the pan is hot, then place the steaks in the pan. Reduce to medium. Cook until browned on all sides, roughly 125 degrees internal temperature. Transfer to warm plate and tend with foil to rest until it reaches 130 degrees.
3. Step 3 | Pour broth into the skillet and set over medium heat. Stir with a wooden spoon, getting all the little brown pieces from the bottom. Reduce heat to low and add balsamic vinegar and butter. Continue stirring until the butter melts, if it needs to reduce more let sit on heat for a couple extra minutes.
4. Step 4 | Slice the steak and serve with sauce. Finish with a little more Khmeli Suneli. Mashed potatoes work great as a side for this dish!
5. Pair with LXV Sauvignon Blanc

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