Begin by preparing the hanger steak. Pat it dry with paper towels and season both sides generously with salt and pepper.

In a dry skillet over medium heat, toast the sesame seeds until golden and aromatic, about 2-3 minutes. Remove from the skillet and set aside.

In the same skillet, add the Sichuan peppercorns and toast for 1-2 minutes until fragrant. Be careful not to burn them. Remove from heat and let cool slightly.

Once cooled, combine the toasted sesame seeds and Sichuan peppercorns in a spice grinder or mortar and pestle. Grind until finely crushed.

Press the sesame and peppercorn mixture onto both sides of the seasoned hanger steak, ensuring an even coating.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the hanger steak. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Meanwhile, prepare the scallion-ginger infusion. In a small bowl, combine the chopped scallions, grated ginger, minced garlic, soy sauce, rice vinegar, honey, and sesame oil. Mix well and let sit for a few minutes to allow the flavors to meld.

Once the steak has rested, slice it against the grain into thin strips.

Serve the sliced hanger steak drizzled with the scallion-ginger infusion. Enjoy!