Six Spice Hanger Steak Print Email

2 teaspoons Sichuan peppercorns
10 black peppercorns
1 teaspoon fennel seeds
1 teaspoon anise seeds
1 (2-inch) piece cinnamon stick
4 cloves
4 teaspoons brown sugar
2 pounds hanger steak
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon ginger, peeled and minced
1 teaspoon minced shallot
1 garlic clove, minced
1 tablespoon chopped cilantro

Finely grind the spices, 2 teaspoon of brown sugar, and 1 1/2 teaspoon of salt in a grinder. Dry the hanger steak with a paper towel, and then sprinkle the spices evenly over the meat.

Preheat the broiler to high. Set the steak on a sheet pan and then place under the broiler, about 3 inches from the flame. Cook for 7 to 12 minutes, flipping once, until medium rare. The time will depend on how thick your hanger steak is. Check occasionally with a thermometer. You're looking for a temperature around 130 to 135F. When done, remove the steak and set aside for 5 minutes.

Meanwhile, add the soy sauce, rice vinegar, water, ginger, shallot, garlic, and the rest of the brown sugar to a small saucepan. Turn the heat to medium-low. Cook only until the mixture is warm. Then stir in the cilantro.

Slice the steak into 1/2 inch slices. Serve with the sauce on top.

- serves 4 to 6 -
Adapted from Gourmet

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