Steak
Malabar Spice-Crusted Hanger Steaks with Gingered Carrot Puree
Bruce Sherman, chef at Chicago’s North Pond and an F&W Best New Chef 2003, uses spices from the Malabar Coast, a region in the southwestern part of the country, to form the crispy crust for his hanger steaks.
Wine Pairing: The brawny steak finds a great match in a robust Pinot Noir.
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