2 Tbs. extra-virgin olive oil
1/2 tsp. coriander seeds, toasted and ground
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
2 medium cloves garlic, mashed into a paste
Kosher salt and freshly ground black pepper
1-1/2 lb. beef hanger steak, trimmed
8 medium carrots (about 1-1/2 lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
2 tsp. granulated sugar
Combine 1 Tbs. of the oil with the coriander, cinnamon, ginger, garlic paste, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub the mixture all over the steak, transfer to a plate, and set aside.
In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and golden-brown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.
Thinly slice the steak against the grain and serve drizzled with any accumulated meat juices. Arrange the roasted carrots on the side.