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
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
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Next: How to Thaw Beef
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.
Instructions
- 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.
- 2Bring the steak to room temperature and preheat the oven to 375°F.
- 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.
- 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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