Six-Spice Hanger Steak

During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak. As for side dishes, this would be delicious with steamed rice and stir-fried bok choy, but your menu doesn’t have to be Asian—try it with a brightly dressed green salad and roasted potatoes.

Yield:

Serves 4 To 6

Ingredients

1. For the Steak:
2. =================
3. 2 teaspoons Sichuan peppercorns
4. 10 black peppercorns
5. 1 teaspoon fennel seeds
6. 1 teaspoon anise seeds
7. 1 (2-inch) piece cinnamon stick
8. 4 cloves
9. 2 teaspoon packed dark brown sugar
10. 1 hanger steak (about 2 lb and 1 1/2 inches thick), center gristle removed
11. .
12. For the sauce:
13. =================
14. 1/4 cup soy sauce
15. 1 tablespoon rice vinegar (not seasoned)
16. 1 tablespoon water
17. 1 tablespoon minced peeled ginger
18. 2 teaspoons packed dark brown sugar
19. 1 teaspoon minced shallot
20. 1 small garlic clove, minced
21. 1 tablespoon chopped cilantro

Directions

1. MAKE STEAK:
2. Preheat broiler and lightly oil rack of broiler pan.
3. Finely grind spices with brown sugar and 1 1/2 tsp salt in grinder.
4. 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.
5. MAKE SAUCE WHILE STEAK RESTS:
6. 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.

Notes