Six-Spice Hanger Steak

Ingredients for Six-Spice Hanger Steak

• 2 teaspoons Sichuan peppercorns

• 10 black peppercorns

• 1 teaspoon fennel seeds

• 1 teaspoon anise seeds

• 1 (2-inch) piece cinnamon stick

• 4 cloves

• 2 teaspoons packed dark brown sugar

• 1 hanger steak (about 900g and 1 1/2 inches thick), centre gristle removed

• 60ml soy sauce

• 1 tablespoon rice vinegar (not seasoned)

• 1 tablespoon water

• 1 tablespoon minced peeled ginger

• 2 teaspoons packed dark brown sugar

• 1 teaspoon minced shallot

• 1 small garlic clove, minced

• 1 tablespoon chopped coriander

• Equipment: an electric coffee/spice grinder

How to make Six-Spice Hanger Steak

Preheat grill and lightly oil rack of grill pan.

Finely grind spices with brown sugar and 5 1/2 teaspoons salt in grinder.

Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Grill 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.

Heat sauce ingredients, except coriander, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in coriander before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.