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Coriander-Crusted Hanger Steak

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

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Coriander-Crusted Hanger Steak

Watch as Everyday Food editor Sarah Carey transforms an ordinary hanger steak into a super-flavorful dinner using three simple ingredients.

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Everyday Food, July/August July/August 2012

Prep Time 20 minutes
Total Time 20 minutes + resting
Yield Serves 6

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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

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.

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.

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