Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad recipe
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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
Nutrition Info
- 412.7 caloriescarbohydrate: 53.9 gcholesterol: 32.9 mgfat: 17.1 gfiber: 12.4 gprotein: 20.7 gsaturatedFat: 4.9 gservingSize: -sodium: 3782.1 mgsugar: 22.6 gtransFat: : -unsaturatedFat: : -
Directions Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad
Directions
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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. Transfer to a spice grinder or food processor, add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
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.
Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 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.
Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, 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, pomegranate seeds, and hazelnuts on top.