Sunday Supper: Hanger Steak With Tangy Tomato Relish

Serves 5.

Note: Cook this meat on high and quickly. Be sure to slice it on a significant slant across the grain for the best eating texture. From "The Food Lover's Cleanse," by Sara Dickerman.

• 3 c. cherry tomatoes

• 2 tbsp. olive oil, divided

• Fine sea salt and freshly ground black pepper to taste

• 1 tsp. yellow mustard seeds

• 1 medium red onion, chopped

• 1/8 tsp. red pepper flakes

• 1 1/2 tbsp. minced peeled fresh ginger

• 1/4 c. fresh orange juice

• 1 tbsp. Worcestershire sauce

• 1 1/4 lb. hanger steak (about 2 pieces), center membrane removed, or flank steak

• Flaky sea salt, optional

• Fresh flat-leaf parsley leaves, for garnish

Directions

To make tomato relish: Preheat oven to 425 degrees. Toss tomatoes with 1 tablespoon olive oil and spread them in single layer in a baking dish. Season with salt and black pepper to taste, and roast until tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.

In wide nonreactive saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add mustard seeds and cook until they pop, about 30 seconds. Add onion, garlic, red pepper flakes, ginger and a pinch of salt. Cook, stirring frequently, until onion has softened, about 3 minutes. Add roasted tomatoes and stir to combine, but take care to keep tomatoes intact. Add orange juice and Worcestershire sauce. Cook, stirring gently, until juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper. Store in an airtight container in the refrigerator for up to a week.

Heat oil in heavy 9- or 10-inch skillet over high heat. Working in batches if necessary add steak to pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130 degrees for medium-rare, 7 to 8 minutes total.