Good morning here we will give you a recipe coriander & cumin crusted wagyu hanger steak which is delicious The way making it is very easy. You just need to be careful to get results from coriander & cumin crusted wagyu hanger steak which has aroma and taste that can evoke our tastes.

So that the result of coriander & cumin crusted wagyu hanger steak, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare coriander & cumin crusted wagyu hanger steak delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required for make

1. Use 2 Double 8 Cattle Company Fullblood Wagyu Hanger Steaks
2. Prepare 3 TBSP Whole Coriander Seed
3. Use 2 TBSP Whole Cumin Seed
4. Prepare 2 TBSP Kosher Salt
5. Prepare 1 TBSP Fresh Ground Black pepper
6. Use Spring Pea Purée
7. Prepare 2 LBS Fresh Spring Peas (shelled, blanched, and shocked)
8. Use 6 Sprigs Fresh Mint (leaves only)
9. Prepare 1 1/2 Cups Plain Greek Yogurt
10. Prepare 1/2 Cup Manchego Cheese (grated)
11. Prepare 2 Garlic Cloves (peeled and roughly chopped)
12. Prepare 1 TSP Kosher Salt
13. Prepare 1 TSP Fresh Ground Black pepper
14. Prepare 1 TSP Unseasoned Rice Vinegar
15. Prepare Spring Vegetables
16. Use 1 Bunch Tri-Colored Carrots
17. Use 1 Bunch Rapini
18. Prepare 1 Bunch Asparagus (trimmed)
19. Prepare Grape Seed Oil
20. Prepare 1/2 Cup Garlic Scapes (chopped)
21. Prepare 2 Garlic Cloves (smashed)
22. Prepare 3 TBSP Butter
23. Prepare Kosher Salt and Fresh Ground Black Pepper (to taste)

The word coriander can be used to describe the entire plant: leaves, stems, seeds, and all. But when speaking of coriander, most people are referring to the spice produced from the seeds of the plant. coriander, (Coriandrum sativum), also called cilantro or Chinese parsley, feathery annual plant of the parsley family (Apiaceae), parts of which are used as both an herb and a spice. Native to the Mediterranean and Middle East regions, the plant is widely cultivated in many places worldwide for its culinary uses. Its dry fruits and seeds, which are also known as coriander, are used to flavour.

Instructions 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!
10. Done and ready to serve!

Coriander is a great source of vitamin A, which helps feed your retinas, keep your eyes moist, and generally helps protect your vision. Coriander is also full of vitamin C, which is important to. Coriander, Coriandrum sativum, is an erect annual herb in the family Apiaceae. The leaves of the plant are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. It is a soft, hairless plant.

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