Six-Spice Hanger Steak
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/4 cup soy sauce
- 1 tablespoon water
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- 1 tablespoon chopped cilantro
- 4 cloves
- 1 tablespoon minced peeled ginger
- 2 teaspoons sichuan peppercorns
- 1 small garlic clove, minced
- equipment: an electric coffee/spice grinder
- 1 (2-inch) piece cinnamon stick
- Carbohydrate 6 g(2%)
- Cholesterol 42 mg(14%)
- Fat 9 g(13%)
- Fiber 1 g(4%)
- Protein 14 g(28%)
- Saturated Fat 3 g(16%)
- Sodium 628 mg(26%)
- Calories 153
PreparationMakes steaks: Preheat broiler and lightly oil rack of broiler pan. Finely grind spices with brown sugar and 11/2 tsp salt in grinder. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes. Make sauce while steak rests: Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
PreparationMakes steaks: Preheat broiler and lightly oil rack of broiler pan. Finely grind spices with brown sugar and 11/2 tsp salt in grinder. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes. Make sauce while steak rests: Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
