Indian-Spiced Hanger Steak
The enticing aromas of cinnamon and cumin are released as this spice crusted steak is seared. Curry-mashed potato cakes as a side complete this fragrant dish.
1 1⁄2 tbsp. cumin seeds, toasted
2 tsp. mixed peppercorns
1 tsp. cinnamon, toasted
1⁄2 tsp. dried thyme
1⁄2 tsp. salt,
1 tbsp. olive oil,
1 tbsp. butter
1 hanger steak, 1 1⁄4 lb.
Curry-mashed potato cakes (optional)
- Combine cumin seeds and peppercorns and gently crush spices with a mortar and pestle or with the back of a large knife.
- Transfer mixture to a small bowl. Add cinnamon, thyme, and salt and combine. Place spices on a flat surface and press steak into mixture.
- In a heavy skillet, heat oil and butter until hot but not smoking. Add steak, spice side down and sear, about 2 min.
Turn steak over and finish in a oven at 400° F., until desired doneness. Serve with curry potato cakes on the side.