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Marinated Hanger Steak

Ingredients (8)

  • 1-1/2 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1 tablespoon kosher salt
  • 3/4 cup canola oil
  • Six 6-ounce pieces hanger steak, 1 1/2 to 2 inches thick
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Nutritional Information
  • Calories293
  • Fat24.86g
  • Saturated fat5.31g
  • Trans fat0.64g
  • Carbs0.95g
  • Fiber0.5g
  • Sugar0.04g
  • Protein17.37g
  • Cholesterol55.28mg
  • Sodium233.94mg
  • Nutritional Analysis per serving (12 servings) Powered by

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Marinated Hanger Steak

Chef Floyd Cardoz of New York’s famed Tabla restaurant talks about incorporating Indian food into your home cooking on the CBS Early Morning show. Simple steak dishes like this one marinated in coriander, mustard and cumin are a great example. Also try his Kashmiri Greens.

Have leftovers? Try using them in a steak sandwich recipe.

Tips for Beef

Instructions

  1. 1Coarsely grind the coriander seeds, peppercorns, mustard seeds, cumin seeds, and cloves in an electric coffee/spice grinder. Sift the ground spices through a coarse sieve into a bowl. Stir in the salt and 1/4 cup of the oil. Generously pat the spice rub all over the steak. Marinate the steaks, covered and refrigerated, for at least 4 and up to 36 hours.
  2. 2Bring the steak to room temperature and preheat the oven to 375°F.
  3. 3Heat 1/4 cup of the remaining oil in a 12-inch skillet over moderately high heat until it shimmers and sear 3 pieces of steak on all sides, about 3 to 6 minutes. (Don’t rush this step; careful browning will add great flavor.) Transfer the steak to a baking sheet with sides. Sear the remaining steak in the remaining oil in the same way and transfer to the baking sheet. Put the baking sheet in the middle of the oven and cook the steaks, without turning them, for 4 to 6 minutes for medium-rare meat.
  4. 4Transfer the steaks to a cutting board and let them rest at room temperature for 5 to 10 minutes. Cut them against the grain at a 45-degree angle into 1/4- to 1/2- inch slices. Arrange the meat on a warm platter. Pour any pan juices over it and serve at once.
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