Pan Seared Hangar Steaks

Ingredients:
3-4 pounds Hangar Steak trimmed and cut into 3-4 ounce medallions and pounded flat
Sea salt and fresh ground black peper
Pomace olive oil for frying
Preparation:
1. Trim all fascia and membrane from steaks or ask your butcher to do it for you. Each Hangar will yield two oblong pieces when cleaned. Portion these into the medallions and pound them being careful to go against the grain of the meat.  
2. Heat a saute pan over medium high heat. On a small plate or sheet tray lay out the steaks and pour the olive oil over all. Season liberally with the salt and pepper. Place them into the pan being careful not to crowd them so they steam rather than sear - the meat is cold and will rapidly reduce the temperature of the skillet. Cook on one side for 3 minutes, turn and cook for another 2-3 minutes depending on the thickness of the meat. 
3. Remove and let rest for 5 minutes then serve immediately.