Malabar Spice Crusted Hanger Steaks Recipe
Ingredients
| Shredded coconut | 2 Tablespoon | |
| Cinnamon | 1 1/2 Tablespoon | |
| Ground cloves | 1/8 Teaspoon | |
| 1 tablespoon plus 1 teaspoon ground coriander | ||
| Ground pepper | 1 1/2 Teaspoon | |
| Kosher salt | 1 To taste | |
| Four 8-ounce hanger steaks, trimmed | ||
| Vegetable oil | 2 Tablespoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| Onion | 2 Tablespoon, minced | |
| 1/2 teaspoon finely grated fresh ginger | ||
| 3 medium carrots, sliced 1/8 inch thick | ||
| Sodium chicken broth | 2/3 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Unsalted butter | 1 Tablespoon | |
Directions
1. In a small bowl, combine the coconut, cinnamon, cloves, 1 tablespoon of the coriander, the pepper and 1/2 teaspoon of salt and blend well. Set the steaks on a platter and sprinkle with the spice mixture. Gently coat the steaks with the vegetable oil. Cover and refrigerate for 4 to 6 hours. Bring to room temperature before grilling.
2. In a medium saucepan, heat the olive oil. Add the onion and ginger and cook over moderate heat until the onion is softened, about 2 minutes. Add the carrots and the remaining 1 teaspoon of coriander and cook, stirring, until the carrots start to soften, about 3 minutes. Add the broth and bring to a boil. Cover and cook over moderate heat until the carrots are tender, about 10 minutes. Uncover and continue cooking until about 2 tablespoons of liquid remain, about 3 minutes longer. Transfer the carrots to a blender and add the orange juice. Puree until smooth. Transfer the puree to a small saucepan.
3. Heat a large, lightly oiled grill pan. Season the steaks with salt and cook over high heat until browned, about 6 minutes per side for medium-rare. Transfer the steaks to a cutting board; let rest for 10 minutes.
4. Reheat the carrot puree and season with salt.then remove from the heatand whisk in the butter. Thinly slice the steaks across the grain. Arrange the sliced steak on plates and serve with the carrot puree.
2. In a medium saucepan, heat the olive oil. Add the onion and ginger and cook over moderate heat until the onion is softened, about 2 minutes. Add the carrots and the remaining 1 teaspoon of coriander and cook, stirring, until the carrots start to soften, about 3 minutes. Add the broth and bring to a boil. Cover and cook over moderate heat until the carrots are tender, about 10 minutes. Uncover and continue cooking until about 2 tablespoons of liquid remain, about 3 minutes longer. Transfer the carrots to a blender and add the orange juice. Puree until smooth. Transfer the puree to a small saucepan.
3. Heat a large, lightly oiled grill pan. Season the steaks with salt and cook over high heat until browned, about 6 minutes per side for medium-rare. Transfer the steaks to a cutting board; let rest for 10 minutes.
4. Reheat the carrot puree and season with salt.then remove from the heatand whisk in the butter. Thinly slice the steaks across the grain. Arrange the sliced steak on plates and serve with the carrot puree.
Chef
