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For steaks, butterfly hanger steaks, once the vein is removed, and pound to an even thickness. Cut into 6-8 ounce portions. Place in a shallow dish and add an even, light sprinkle of Kosher salt, Worcestershire, thyme, crushed garlic, and 3 tablespoons EVOO. Place in fridge a few hours.
To cook meat, bring it to room temperature, 30 minutes, and remove excess marinade. Heat a large cast-iron skillet or griddle over medium-high heat. When pan is hot add a little EVOO, a turn of the pan, add meat and season with salt and pepper. Let meat brown 3-4 minutes, turn and cook 3 minutes more. Let rest 5-10 minutes, douse with lemon juice and thinly slice each portion against the grain. Arrange on plate and serve with Dijon.
For sauce, combine vinegar, ketchup, mayo and garlic, and transfer to small ramekins. Serve with frites/fries.
For spinach, in skillet over medium heat, melt butter and sauté shallots and garlic, 2 minutes. Add flour and stir, add sherry and stir, add half-and-half and whisk. Wilt chopped spinach into sauce and simmer at low heat; season with salt, pepper and nutmeg to taste. Add juice of ½ lemon to serve.