Six-Spice Hanger Steak

• 2 teaspoons Sichuan peppercorns
• 10 black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon anise seeds
• 1 (2-inch) piece cinnamon stick
• 4 cloves
• 2 teaspoons packed dark brown sugar
• 1 hanger steak (about 2 pounds and 1 1/2 inches thick), center gristle removed
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar (not seasoned)
• 1 tablespoon water
• 1 tablespoon minced peeled ginger
• 2 teaspoons packed dark brown sugar
• 1 teaspoons minced shallot
• 1 small garlic clove, minced
• 1 tablespoon chopped cilantro
• Equipment: an electric coffee/spice grinder

1. Preheat broiler and lightly oil rack of broiler pan.
2. Finely grind spices with brown sugar and 11/2 tsp salt in grinder.
3. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.
4. Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.

peppercorns, black, fennel seeds, anise seeds, cinnamon stick, cloves, brown sugar, hanger, soy sauce, rice vinegar, water, peeled ginger, brown sugar, shallot, garlic, cilantro

Taken from www.epicurious.com/recipes/food/views/six-spice-hanger-steak-350253 (may not work)