First marinate your steak in the olive oil, vinegar, rosemary and steak seasoning. After thirty minutes make sure the steaks are evenly coated with the rosemary and seasoning.

Cut your steak length wise and into fourths.

Set up two hot pans, I used cast iron. Put about 1.5 tbsp. of bacon fat in each pan, allow it to almost smoke up. They should immediately start to sizzle up. Sprinkle some salt on them as they sizzle. After about a minute and a half as they start to get bright green, add in your chicken broth, let that reduce. Now take your green beans off of the heat.

As they are cooking, add your hanger steaks. Cook each side for about 3-4 minutes depending on how done you like them. Cutting them lengthwise should make them thinner allowing for a more even cook. Remove the steaks from the heat after both sides are nice and brown. Now add your Marsala wine and scrape off the crusty goodness from the pan. Then add your Worcestershire sauce, stire and pour over the steaks.

Serve with your green beans and enjoy!