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Coriander & Cumin Crusted Wagyu Hanger Steak

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor


2 Double 8 Cattle Company Fullblood Wagyu Hanger Steaks
3 TBSP Whole Coriander Seed
2 TBSP Whole Cumin Seed
2 TBSP Kosher Salt
1 TBSP Fresh Ground Black pepper


Spring Pea Purée

2 LBS Fresh Spring Peas (shelled, blanched, and shocked)
6 Sprigs Fresh Mint (leaves only)
1 1/2 Cups Plain Greek Yogurt
1/2 Cup Manchego Cheese (grated)
2 Garlic Cloves (peeled and roughly chopped)
1 TSP Kosher Salt
1 TSP Fresh Ground Black pepper
1 TSP Unseasoned Rice Vinegar

Spring Vegetables

1 Bunch Tri-Colored Carrots
1 Bunch Rapini
1 Bunch Asparagus (trimmed)
Grape Seed Oil
1/2 Cup Garlic Scapes (chopped)
2 Garlic Cloves (smashed)
3 TBSP Butter
Kosher Salt and Fresh Ground Black Pepper (to taste)



Take 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. 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.



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.

Season with kosher salt and fresh ground black pepper. Serve cold or at room temperature.



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.

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.


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.

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.


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.



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!

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