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.
- Total Time:
- Servings: 6
Source: Everyday Food, 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
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.
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.
Love Your Leftovers
This sliced steak is great the next day, in a sandwich or on a salad.