Note: A version of this recipe originally appeared in "8 & $20," the wine and food matchmaking column by Jennifer Fiedler.
• 2 pounds trimmed hanger steak (skirt or flank steak make good substitutions)
• Kosher salt to taste
• 2 tablespoons vegetable, peanut or canola oil
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon lemon juice
• 4 anchovy fillets, rinsed and minced into a rough paste
1. Generously salt both sides of the steak. Heat the oil in a large heavy-bottomed sauté pan over medium-high heat. When the oil is hot, sear the steak for about 4 to 5 minutes on each side. (8 minutes total will get you to rare; 12 minutes for medium.)
2. While the steak is cooking, mash the pasted anchovies and lemon juice into the butter. With about 1 minute left of cooking time, place tablespoon-size knobs of the anchovy butter on top of the steak and let them melt. Flip the steaks to coat them in the butter, and finish cooking. Remove them from the heat and place on a cutting board to rest for 5 to 10 minutes.
3. Slice the steak across the grain and serve immediately. Serves 4.
Cooking tip: Add capers, garlic or chopped parsley to the mashed butter for even more flavor.