In a dry skillet over medium heat, toast the sesame seeds and Sichuan peppercorns until fragrant, about 2-3 minutes. Stir frequently to prevent burning. Remove from heat and let cool slightly. Grind to a coarse powder and set aside.

Pat the hanger steak dry with paper towels. Season generously with salt and black pepper on both sides. Press the toasted sesame and Sichuan peppercorn mixture onto both sides of the steak.

Heat the vegetable oil in a large skillet over high heat until shimmering. Add the seasoned steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

In the same skillet, lower the heat to medium and add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant. Add the chopped scallions and continue to sauté for another 2 minutes. Stir in the soy sauce, rice vinegar, and honey, cooking for an additional minute until well combined.

Slice the rested steak against the grain and arrange on a serving platter. Drizzle the scallion-ginger infusion over the steak and garnish with fresh cilantro. Serve warm with your choice of sides.