About
Steak & Citrus Chutney is an upscale yet simple main course that encompasses all things summertime! Heat up your grill to lightly char the juicy hanger steaks, tossed in a sweet and savory ground coffee and cocoa powder-infused homemade rub. Plating the fulfilling slabs brings on more warm weather hints, thanks to the made-from-scratch chutney that brings in a syrupy and citrusy bright flavor. Steak & Citrus Chutney is literally a taste of that sweet, sweet summertime (without skimping out on the savory)!
Ingredients
- For the chutney:
- 1/2 grapefruit, thinly sliced, seedless
- 8 ounces kumquats, sliced, seedless
- 1 shallot, finely chopped
- 2/3 cup sugar
- kosher salt, to taste
- 1/4 cup water
- 1 tablespoon champagne vinegar or white wine vinegar
- For the steak:
- 2 tablespoons coriander seeds
- 2 tablespoons ground coffee
- 2 tablespoons kosher salt
- 4 teaspoons light brown sugar
- 4 teaspoons cocoa powder, unsweetened
- 1 tablespoon ground black pepper
- vegetable oil, to taste
- 2 hanger steaks, cut into 4 pieces, center membrane removed
Directions
Step 1 -In a small saucepan, over medium-low heat, bring the grapefruit, the kumquats, the shallots, the sugar, the salt, and the water to a simmer, stirring occasionally and lowering the heat if needed, until the citrus is soft and the liquid is syrupy, about 45-60 minutes.
Step 2 -Transfer the citrus mixture from the heat and stir in the vinegar. Let it cool.
Step 3 -Cover the citrus mixture and chill for at least 2 hours and up to 1 week.
Step 4 -In a small skillet, over medium heat, toast the coriander seeds, tossing occasionally, until fragrant, about 2 minutes.
Step 5 -Let the seeds cool and then grind them in a spice mill.
Step 6 -In a small bowl, mix the ground coriander, the coffee, 2 tablespoons of the salt, the brown sugar, the cocoa powder, and the pepper.
Step 7 -Preheat the grill to medium-high heat and lightly oil the grate with the vegetable oil.
Step 8 -Generously season the steaks on both sides with the coriander seasoning mixture.
Step 9 -Grill the steaks, turning occasionally, until lightly charred and cooked to the desired doneness, about 8-10 minutes for medium-rare, 135 degrees F.
Step 10 -Transfer the steaks to a cutting board and let them rest for 10 minutes.
Step 11 -Slice the steaks against the grain.
Step 12 -Serve with the citrus chutney.
