Dinner Tonight: Six-Spice Hanger Steak

Dinner Tonight

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Dinner Tonight: Six-Spice Hanger Steak

[Photograph: Nick Kindelsperger]

I can't believe I've never made hanger steak before. While it's often referred to as a "cheaper cut," I usually can't find it for under $10 a pound. Also, a lot of recipes recommend a long marinade—something I can't indulge in often. Luckily, I found this recipe from Gourmet, which introduces a highly flavored dry rub and a very simple sauce. It can be made in 20 minutes or so. Not bad.

The hardest part of the recipe is evenly cooking the steak under the broiler. I had a little issue with the steak—it started to burn on top, while the inside measured a cool 115°F. What I did was just move the pan further away from the flame, then cooked it for a few minutes just to get the internal temperature up. That worked. Honestly, the outdoor grill may be a better place to try this out.

Even with all the little inconveniences, I devoured this dish. Thanks must go to the sauce, too, which boosts the meatiness, and isn't too sweet.

  • Yield:4 to 6

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

  3. 3.

    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.

  4. 4.

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