No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Coriander-Crusted Hanger Steak

Hanger steak has an intense, beefy flavor that's a great match for these spices. Flank steak makes a good substitute.

  • Prep:
  • Total Time:
  • Servings: 6
Coriander-Crusted Hanger Steak

Source: Everyday Food, July/August July/August 2012


  • 2 tablespoons whole coriander seed
  • 2 bay leaves, crumbled
  • Salt and pepper
  • Vegetable oil, for grill
  • 2 small hanger steaks (3 pounds total), patted dry


  1. Seal coriander in a zip-top bag and crush using a meat mallet or small skillet. Add bay leaves and 4 teaspoons pepper and shake to combine. Coat steaks with spice mixture, pressing to adhere.

  2. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season steaks with salt and grill, flipping once, 8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Thinly slice against the grain and serve.

Cook's Note

Press On a Crust
Crushed coriander seed and crumbled bay leaves make a crisp coating. Also try it with meaty fish steaks.

Reviews (0)

Related Topics