Ingredients
- 4 each 6-8 ounce hanger steaks
- 2 teaspoon white sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 1 teaspoon coriander seeds, ground
- 1 teaspoon red chile flakes
- 1 teaspoon ground black pepper
- 1/2 teaspoon allspice, ground
- 2 teaspoon dried lemon peel, coarsely ground
- 1/2 teaspoon kosher salt
- 4 each 6-8 ounce hanger steaks
- 2 teaspoon white sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 1 teaspoon coriander seeds, ground
- 1 teaspoon red chile flakes
- 1 teaspoon ground black pepper
- 1/2 teaspoon allspice, ground
- 2 teaspoon dried lemon peel, coarsely ground
- 1/2 teaspoon kosher salt
- 4 head baby bok choy
- 2 cup shiitake mushroom caps (about 12 caps)
- 2 teaspoon low sodium soy sauce
- 2 ounce canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
Preparation
Baking Directions:
Mix all of the dried spices in a zip-loc bag.
Blot the hanger steaks with a paper towel to remove any excess moisture.
Add the steaks to the bag and close the bag.
Shake to evenly distribute the seasoning onto the steaks.
Remove the steaks from the bag, lightly drizzle with oil and place onto a hot grill.
Grill the steaks over high heat for 3-4 minutes on each side.
Allow to rest for 3-4 minutes.
Slice the hanger steaks and serve over the buttered bok choy and shiitake mushrooms (see below).
Heat the corn oil in a medium sauté pan over high heat.
Add the shiitake mushroom caps, stir frequently, season with salt and pepper and sauté until tender, about 2-3 minutes.
Add the baby bok choy and sauté for an additional 3 minutes.
Add the butter and soy sauce and toss to coat the mushrooms and bok choy.
Place this onto a serving tray.
Slice the rested hanger steaks and serve on top of the bok choy and mushrooms.
