Coriander & Cumin Crusted Wagyu Hanger Steak
Coriander & Cumin Crusted Wagyu Hanger Steak

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, coriander & cumin crusted wagyu hanger steak. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coriander & Cumin Crusted Wagyu Hanger Steak is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Coriander & Cumin Crusted Wagyu Hanger Steak is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook coriander & cumin crusted wagyu hanger steak using 23 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Coriander & Cumin Crusted Wagyu Hanger Steak:
  1. Prepare 2 Double 8 Cattle Company Fullblood Wagyu Hanger Steaks
  2. Make ready 3 TBSP Whole Coriander Seed
  3. Get 2 TBSP Whole Cumin Seed
  4. Get 2 TBSP Kosher Salt
  5. Prepare 1 TBSP Fresh Ground Black pepper
  6. Make ready Spring Pea Purée
  7. Prepare 2 LBS Fresh Spring Peas (shelled, blanched, and shocked)
  8. Get 6 Sprigs Fresh Mint (leaves only)
  9. Prepare 1 1/2 Cups Plain Greek Yogurt
  10. Take 1/2 Cup Manchego Cheese (grated)
  11. Take 2 Garlic Cloves (peeled and roughly chopped)
  12. Make ready 1 TSP Kosher Salt
  13. Take 1 TSP Fresh Ground Black pepper
  14. Get 1 TSP Unseasoned Rice Vinegar
  15. Get Spring Vegetables
  16. Make ready 1 Bunch Tri-Colored Carrots
  17. Take 1 Bunch Rapini
  18. Get 1 Bunch Asparagus (trimmed)
  19. Take Grape Seed Oil
  20. Make ready 1/2 Cup Garlic Scapes (chopped)
  21. Get 2 Garlic Cloves (smashed)
  22. Prepare 3 TBSP Butter
  23. Get Kosher Salt and Fresh Ground Black Pepper (to taste)
Steps to make Coriander & Cumin Crusted Wagyu Hanger Steak:
  1. COOKING INSTRUCTIONS FOR FULLBLOOD WAGYU HANGER STEAKSTake hanger steaks out of fridge or freezer, and bring to room temperature. Grind coriander and cumin in a spice grinder or use a mortar and pestle. Grind until coarsely ground. Season hanger steaks with kosher salt and fresh ground black pepper. Coat with coriander and cumin until well crusted, pressing to adhere all of the spices. Heat a cast iron skillet to medium-high.
  2. Add enough grape seed oil to coat the pan. Once the pan is hot, place the hanger steaks in the pan. Sear each steak on all four sides for 3 minutes to achieve medium-rare. You should have a nice caramelized crust on all sides. If steak doesn’t feel done (cooked completely), you can finish cooking it in the oven.
  3. COOKING INSTRUCTIONS FOR SPRING PEA PUREE - Get a medium pot of boiling water. Have a separate bowl ready with ice water.Add spring peas, and blanch for 3 minutes. Afterwards, transfer peas into the bowl of ice water to shock them and retain their color.Place the following ingredients – fresh mint leaves, plain Greek yogurt, grated machengo cheese, garlic cloves, and unseasoned rice vinegar – into a food processor, and blend until smooth.
  4. Tri-Colored Carrots - Peel and cut into 1” pieces (try to make sure they are all the same size to ensure even cooking).Coat with grape seed oil. Season with kosher salt, fresh ground black pepper, and a few crushed garlic cloves (smash with a knife, do not cut up). Place carrots on a flat baking sheet. Add 1/4 cup water and 3 tablespoons of butter. Cover with aluminum foil, and bake at 375 degrees until al dente. Uncover, and stir every 15 minutes while cooking.
  5. Remove foil, and cook until desired doneness. Recommended: cook for 30 minutes with aluminum foil and an additional 15 minutes without a cover to get proper caramelization
  6. Sautéed Rapini with Garlic Scapes - Get a pot of salted water to boil (salty like the sea).Have a bowl of ice water ready to go to shock the rapini.Blanch the rapini in boiling water for 2-3 minutes.
  7. Pull the rapini, and drop them into ice water. Remove rapini from the ice water once cold, and drain.Heat sauté pan, and add 2 tablespoons of grape seed oil. Sauté rapini with 1/2 cup chopped garlic scapes until heated through. Season with kosher salt and fresh ground black pepper.
  8. Roasted Asparagus - Snap the ends off of each asparagus spear.Coat lightly in grape seed oil, and season with kosher salt and fresh ground black pepper.Place trimmed asparagus on a flat baking sheet.Roast in the oven at 375 degrees for 20-30 minutes, depending on desired doneness.
  9. FINAL STEPS - Once the Fullblood Wagyu hanger steaks have rested for 10 minutes, slice at an angle against the grain. Place spring pea puree on a plate. Add tri-colored carrots, sautéed rapini with garlic scapes, and roasted asparagus to the plate.Lastly, place the sliced coriander and cumin crusted Fullblood Wagyu hanger steak next to the vegetables.Serve, and enjoy!

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