I thought no mom in her right mind would bother getting up in the middle of the night, or coming home during the day, to turn the steaks in their balsamic-olive oil marinade because the marinade tends to separate. So I didn't do it, and my steaks turned out fine. Perhaps it was because they were flat iron, and perhaps a bit more tender already, but the good part is that this little change made it possible for me to accomplish this dinner on a weekday.

I also used really inexpensive extra-virgin olive oil, because it pains a mom in these times to use a full cup and a half of really good olive oil only to throw it away before the meal is actually cooked. And I dialed back the peppercorns in the marinade so the kids wouldn't find the steak too peppery, figuring we could add our own seasonings if we liked at the end.

The final bit of heresy (leave us, Charlie, I beg you, if you haven't yet) is that my kids ate this. On hot dog buns. With ketchup and mustard.

No, that was not my idea.

Balsamic-Marinated Hanger (or Flat Iron) Steak

Serves 2 to 4

1 1/2 cups extra-virgin olive oil (divided use)

2 shallots, peeled and sliced

2 cloves garlic, peeled and sliced

1-2 tablespoons whole black peppercorns

5 sprigs fresh thyme

1 bay leaf

1/2 cup balsamic vinegar

1 pound hanger or flat iron steak

Chives and sea salt for garnish, optional

Heat 2 tablespoons of the olive oil in a medium saute pan over medium heat. Sweat the shallots and garlic with the peppercorns just until they begin to wilt. (Take care not to let the garlic burn.) Toss in the thyme and bay leaf, and heat them through until fragrant, about 1 minute. Pour in the vinegar, increase the heat, and just before the liquid comes to a simmer, remove from the heat. As the mixture cools, it will become infused with the seasonings. When the marinade is cool, whisk in the remaining olive oil.

Cut the steak into 2-4 pieces, place in a shallow glass dish, and pour the marinade over them, turning so the meat is completely coated. Refrigerate for at least 8 hours (but no more than 12). If you can, turn the steaks halfway through (because the oil and vinegar will separate). (I skipped this step and just turned them in the marinade several times when I was ready to cook).

Film a large saute pan with oil and sear the steaks over medium-high heat for 3-4 minutes per side, depending on their thickness. (You may need to do this in batches; try not to crowd the steaks, which could keep them from developing a good sear.) If you like your steaks cooked past medium-rare, you'll need to transfer them to a 350-degree oven to finish cooking to the desired doneness.

Slice the steaks and sprinkle with snipped chives and sea salt, if desired.

--Adapted from Charlie Palmer's Practical Guide to the New American Kitchen

Per serving (based on 4): 321 calories, 22 grams protein, 22 grams fat, 6 grams saturated fat, 6 grams carbohydrate, trace fiber, 54 milligrams cholesterol, 76 milligrams sodium. Analysis by registered dietitian Mary Mullen. 

(Photo of the steak on a bed of pureed cauliflower by me)