Ingredients
- 2 tablespoons unsweetened, shredded coconut
- 1 1/2 tablespoons cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon plus 1 teaspoon ground coriander
- 1 1/2 teaspoons freshly ground pepper
- Kosher salt
- 2 tablespoons vegetable oil
- Four 8-ounce hanger steaks, trimmed
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons minced onion
- 1/2 teaspoon finely grated fresh ginger
- 3 medium carrots, sliced 1/8 inch thick (1 cup)
- 2/3 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 1 tablespoon cold unsalted butter
Directions
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In a small bowl, blend together the coconut, cinnamon, cloves, 1 tablespoon of the coriander, the pepper and 1/2 teaspoon salt and blend well. Set the steaks on a platter and sprinkle with the spice mixture. Gently coat the steaks with the vegetable oil. Cover and refrigerate for 4 to 6 hours. Bring to room temperature before grilling.
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In a medium saucepan, heat the olive oil. Add the onion and ginger and cook over moderate heat until softened, about 2 minutes. Add the carrots and the remaining 1 teaspoon of coriander and cook, stirring, until the carrots start to soften, about 3 minutes. Add the chicken broth and bring to a boil. Cover and cook over moderate heat until the carrots are tender, about 10 minutes. Uncover and continue cooking until about 2 tablespoons of liquid remain, about 3 minutes longer. Transfer the carrots to a blender and add the orange juice. Puree until smooth. Transfer the puree to a small saucepan.
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Heat a large, lightly oiled grill pan. Season the steaks with salt and cook over high heat until browned, about 6 minutes per side for medium-rare. Transfer the steaks to a cutting board and let rest for 10 minutes.
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Reheat the carrot puree and season with salt, then remove from the heat and whisk in the butter. Thinly slice the steaks across the grain. Arrange the sliced steak on plates and serve with the carrot puree.