Chef Brandon Kida of Hinoki & the Bird in Century City utilizes the intense beefy flavor of prime hanger steak as a backdrop to flavor with loads of red chiles and Sichuan peppercorns. Prime hanger steak has more marbling than regular, or “choice,” hanger steak you often see in grocery stores, so it’s worth searching out. Ask your local butcher to order it for you or use regular hanger steak, which will still taste great coated in the fragrant spices of this stir-fry-like dish.
Prepare a charcoal grill for direct, high-heat grilling or heat a gas grill to high. (Alternatively, heat a large cast iron skillet over high heat.) Season the steak all over with salt and add to the grill or pan. Cook, flipping once halfway through, until golden brown and an instant-read thermometer inserted in the thickest part reads 120 to 125 degrees for medium-rare doneness. Transfer the steak to a plate, tent loosely with foil and let rest for 5 minutes while you make the spice mixture. Leave the grill on.
Combine the Sichuan and black peppercorns and coriander and cumin seeds in a mortar and pestle or spice grinder and finely grind. Transfer the steak to a cutting board and cut across the grain into ¼-inch-thick slices.
Heat the oil in a large cast iron pan or skillet over high heat on the grill (or on your stove). Add the garlic and cook, stirring, until fragrant, 20 to 30 seconds. Add the red chiles and reserved spice mixture and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Add the sliced steak, and toss quickly to combine with the spices (you don’t want to cook the steak), about 10 seconds. Season with more salt.
Immediately transfer the steak and spices to a large serving bowl or platter. Sprinkle with the sliced scallions, squeeze the citrus wedge all over and serve immediately.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.