Season hanger steak with salt all over.

In a mortar and pestle, finely crush sichuan peppercorn, black peppercorns, cumin seeds, and coriander seeds.

Sprinkle spice mix all over hanger steaks and set aside.

Make carrot puree. In a sauce pot, over medium heat cook carrots in butter until carrots are slightly browned and butter is browned, about 12 minutes.

Pour in cream and bring to a simmer. Cook for 10 minutes to meld flavors. Season with salt to taste.

Transfer to a blender with water and process until smooth. If puree is too thick, loosen it with warm cream or water.

Make cilantro and carrot top topping. In a pan over medium heat, cook garlic in olive oil until crispy and pale golden, about 5 minutes. Use a slotted spoon to remove garlic chips and place on a paper towel. Remove pan from heat. While oil is still warm, toss in powdered guajillo pepper, and sesame seeds. Allow to cool to room temperature. While oil cools to room temperature, make your steak.

Cook steaks. In a pan over medium heat, heat up oil until it begins to shimmer, about 3-5 minutes.. Add in steaks and sear for 6 minutes until steaks are deeply browned and feel firm, but still have some give when you press down on them, about 6 minutes. Flip and cook until 115 degrees internally, about 4-6 minutes. Baste with butter and aromatics such as garlic, shallots, bay leaves, orange peel, etc. during the final 4 minutes. Allow to rest for at least 10 minutes before slicing.

While steak rest, finish the herb topping. Toss in red onion, carrot tops, cilantro, black vinegar, orange juice and segments. Season with salt and mix until combined.

Serve: Slice steak against the grain. Place on top of brown butter carrot puree and top with herb topping.