Make your own steak sauce, live your best life.
1 Fresno chile or red jalapeño, seeded, chopped¼ cup dark brown sugar1½ pounds hanger steak, center membrane removed, cut into 4 piecesHeat 2 Tbsp. oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with ½ cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130° for medium-rare, 8–10 minutes.Steak sauce can be made 1 week ahead. Cover and chill.
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