Basalmic Steak
I stole this one from a friend, but I really enjoyed it, so here's my take.
Started with a top round steak, but hanger steak works good too. You don't need a super fancy cut. I coat it in olive oil, pepper and salt. Kept the seasoning simple. But you can add garlic if you enjoy that. Start cooking the steak what ever way you prefer, but I did mine in my cast iron skillet. Plan your cook time to get to the temp you prefer.
Take about 1/2 a cup to 3/4 a cup of basalmic vinegar. Seems to be about 1/3 of a cup per steak was the right amount. Now this is your choice. You can start cooking this in a separate pan or you can wait until the steak is done. I didn't want to let my steak cool too much, so I did a separate pan. Bring it to a boil and then let simmer until it's about half done. You can add a 1/2 teaspoon of salt and pepper for each 1/3 cup of basalmic vinegar if you desire. Once the steak is done, let it rest a minute or two on a clean cutting board and then slice. Place the steak on the plate. Take the drippings from the steak and add to the basalmic vinegar. Remove from heat and pour over the steak.
I served my with cooked yellow squash and simple pasta with butter and cheese.