Hanger Steak With Bagna Cauda Sauce | Sonoma-Cutrer Vineyards
Bagna Cauda is traditionally a vegetable dipping sauce from northern Italy, but it doubles as a perfect steak sauce.
Ingredients
- 8 oz hanger steaks trimmed of excess fat and silver skin (4)
- Kosher salt
- Freshly ground black pepper
- 5 tbsp extra-virgin olive oil, divided
- 2 tbsp minced garlic (about 6 medium cloves)
- 2 tbsp chopped anchovy filets (about 8 filets)
- 4 tbsp unsalted butter, cubed
- 2 tbsp fresh juice from 1 lemon
- Chopped flat-leaf parsley, for garnish
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