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Under 30 Minutes

Coriander-Crusted Hanger Steak

Crushed coriander seed and crumbled bay leaves make a crisp coating. Hanger steak has an intense, beefy flavor that's a great match for these spices. Also try it with meaty fish steaks.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2012

Ingredients

  • 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

Directions

  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 Notes

Love Your Leftovers
This sliced steak is great the next day, in a sandwich or on a salad.

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