Gabe’s Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad

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Description

This smoky, sweet, spicy rub adds amazing flavor and color to just about any type of steak or pork tenderloin – and is great for grilling and pan-searing. To save time, make the rub ahead of time and store in an airtight container until ready to use. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Ingredients

  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ¼ cup finely ground dark roast coffee beans
  • ¼ cup ground ancho chile pepper
  • ¼ cup brown sugar
  • 2 ½ tablespoons kosher salt
  • 2 tablespoons hot smoked paprika
  • 2 teaspoons ground black pepper
  • 2 teaspoons red pepper flakes
  • 1 pound hanger steak
  • salt to taste
  • 1 teaspoon olive oil
  • 4 shallots, halved
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 tablespoon butter, cut in small pieces
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • salt and ground black pepper to taste
  • 1 bulb fennel, halved
  • ½ lemon, juiced
  • ½ apple, cut into matchstick-size pieces
  • 1 tablespoon fresh mint leaves, or to taste
  • 1 tablespoon fresh parsley leaves, or to taste
  • 1 tablespoon fresh cilantro leaves, or to taste
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped hazelnuts

Instructions

  1. Cook and stir fennel seeds
  2. cumin seeds
  3. and coriander seeds in a skillet over medium-high heat until toasted and fragrant
  4. 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee
  5. ancho chile pepper
  6. brown sugar
  7. kosher salt
  8. paprika
  9. black pepper
  10. and red pepper flakes. Grind until spice rub is a medium-coarse texture.
  11. Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
  12. Cook steak in the cast iron skillet until well browned
  13. about 4 minutes. Flip and scatter shallots
  14. smashed garlic
  15. thyme
  16. and butter around steak. Cook steak until desired doneness is reached
  17. 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
  18. Whisk juice of 1 lemon
  19. lemon zest
  20. olive oil
  21. honey
  22. salt
  23. and pepper together in a small bowl until dressing is evenly mixed.
  24. Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple
  25. mint
  26. parsley
  27. and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots
  28. pomegranate seeds
  29. and hazelnuts on top.

Prep Time: 30 mins

Cook Time: 9 mins

Total Time: 44 mins

Servings: 4

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