Marinated Hangar Steak with Peppers & Onions

One Solo Dinner night when J was away, I was feeling very much in the mood for some red meat but didn't want to throw down for a whole London. Lo and behold, a little 1/2 lb hangar steak was perched in the butcher's case waiting for me to take it home! I made a quick marinade of Worcestershire, low sodium soy sauce, olive oil, salt and pepper.

While the steak marinated, I sliced a yellow onion and a red bell pepper into long strips. I cooked them in a splash of oil on medium heat until the peppers just started to brown a bit on the edges. The onions were a bit softer, but both still had great texture to them.

Since my hangar steak was very thin, all I needed was a quick sear on each side, maybe 4 minutes a side tops. I poured the remaining marinade over the top after I flipped it and it cooked down beautifully as the meat finished. To plate, I simply topped the veggies with the steak and dug in.

Do you see that? That is a perfect bite of steak. Sear on the outside with a delicious glaze, deep pink in the center. Not a single bite remained!