Ingredients
2 tablespoons whole coriander seed
2 bay leaves, crumbled
Salt and pepper
Vegetable oil, for grill
2 small hanger steaks (3 pounds total), patted dry
Preparation
Seal coriander in a zip-top bag and crush using a meat mallet or small skillet. Add bay leaves and 4 teaspoons pepper and shake to combine. Coat steaks with spice mixture, pressing to adhere.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season steaks with salt and grill, flipping once, 8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Thinly slice against the grain and serve.
