Gabe's Coffee-Crusted Hanger Steak With Apple, Fennel, And Herb Salad
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Fennel Seed1 tbsp
Cumin Seed1 tbsp
Coriander Seed1 cup
Brown Sugar2.5 tbsps
Kosher Salt2 tbsps
Paprika (hot smoked)2 tsps
Red Pepper Flake450 g
Steak (hanger)1
Salt1 tbsp
Olive Oil3 cloves
Garlic (smashed)3 sprigs
Thyme (fresh)1 tbsp
Butter (cut in small pieces)2 tsps
Honey1 cup
Pomegranate Seeds2 tbsps
Hazelnut (chopped)Directions:
1
Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes
2
Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes
3
Grind until spice rub is a medium-coarse texture
4
Break steak down into 4-ounce pieces
5
Lightly score steak 1/2-inch x 1/2-inch and season with salt
6
Rub steak with spice rub
7
Heat a cast iron skillet over medium high
8
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
9
Cook steak in the cast iron skillet until well browned, about 4 minutes
10
Flip and scatter shallots, smashed garlic, thyme, and butter around steak
11
Cook steak until desired doneness is reached, 4 to 5 minutes more
12
An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C)
13
Let steak rest for 5 minutes; cut into thin slices
14
Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed
15
Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl
16
Add apple, mint, parsley, and cilantro
17
Drizzle dressing over salad and toss gently; season with salt and pepper
18
Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top