2000s Recipes + Menus
Six-Spice Hanger Steak
- Active time:20 min
- Start to finish:40 min
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- 2 teaspoons Sichuan peppercorns
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- 1 (2-inch) piece cinnamon stick
- 4 cloves
- 2 teaspoon packed dark brown sugar
- 1 hanger steak (about 2 lb and 1 1/2 inches thick), center gristle removed
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar (not seasoned)
- 1 tablespoon water
- 1 tablespoon minced peeled ginger
- 2 teaspoons packed dark brown sugar
- 1 teaspoon minced shallot
- 1 small garlic clove, minced
- 1 tablespoon chopped cilantro
Equipment:an electric coffee/spice grinder
Preheat broiler and lightly oil rack of broiler pan.
Finely grind spices with brown sugar and 1 1/2 tsp salt in grinder.
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.
Make sauce while steak rests:
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.