1 tablespoon olive or canola oil
2 (8-ounce) hanger steaks, at room temperature
Salt and ground black pepper
Salt and ground black pepper
1 1/2 cups fresh cranberries
1 tablespoon honey
Zest and juice of 1 small orange
1 spring rosemary, leaves removed and roughly chopped
1 (1-inch) knob ginger, peeled and roughly chopped
This sauce is incredibly flexible and can be adapted to whatever flavor profile you like. Instead of ginger-rosemary, try adding in chipotle in adobo with cilantro or even grapefruit with basil. I like to round out this meal with some steamed brown rice or - even better - roasted squash (it is fall after all).
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