Six-Spice Hanger Steak
A flavorful hanger steak rubbed with an aromatic Chinese-inspired spice blend including Sichuan peppercorns, fennel, and anise, served with a savory soy-ginger sauce. This dish combines traditional Asian spices with a perfectly broiled steak for a delicious fusion experience.
Ingredients
- •2 teaspoons Sichuan peppercorns
- •10 whole black peppercorns
- •1 teaspoon fennel seeds
- •1 teaspoon anise seeds
- •1 piece cinnamon stick
- •4 whole cloves
- •2 teaspoons packed dark brown sugar
- •1 piece hanger steak
- •¼ cup soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon water
- •1 tablespoon minced peeled ginger
- •2 teaspoons packed dark brown sugar
- •1 teaspoons minced shallot
- •1 clove garlic
- •1 tablespoon chopped cilantro
- •1 piece electric coffee/spice grinder
Cooking Instructions
- 1.
Preheat broiler and lightly oil rack of broiler pan.
5 min
- 2.
Finely grind spices with brown sugar and 11/2 tsp salt in grinder.
5 min
- 3.
Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.
22 min
- 4.
Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
8 min
