Provided by Chef John Taus of The Corner Restaurant
8oz hangar steak
1 tbsp kosher salt
fresh ground pepper
season the steak liberally with salt and pepper.
sear in a medium high saute pan until brown on all sides.
place in a 400 degree oven for 8 minutes until medium rare.
one pound baby spinach
1 teaspoon kosher salt
1 clove garlic minced
Sautee garlic with the salt and extra virgin olive oil.
Add spinach and cook until wilted. drain on paper towels to absorb liquid
1/2 pound unsalted butter
1 tbsp thyme
1tsp kosher salt
1tsp black pepper
let butter sit at room temperature until soft.
whip in a kitchen aid with the paddle until soft and creamy.
fold in remaining ingredients