Spiced and Grilled Steaks With Citrus Chutney
A luxurious dish featuring hanger steaks coated in a complex coffee-cocoa-coriander rub, grilled to perfection and served with a tangy homemade citrus chutney made from grapefruit and kumquats.
Ingredients
- •½ whole grapefruit, thinly sliced, seeds removed
- •8 ounces kumquats, sliced, seeds removed
- •1 whole shallot, finely chopped
- •⅔ cup sugar
- •⅛ teaspoon kosher salt
- •1 tablespoon Champagne vinegar or white wine vinegar
- •2 tablespoons coriander seeds
- •2 tablespoons ground coffee
- •2 tablespoons kosher salt
- •4 teaspoons light brown sugar
- •4 teaspoons unsweetened cocoa powder
- •1 tablespoon freshly ground black pepper
- •2 tablespoons Vegetable oil
- •2 whole hanger steaks
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
60 min
- 2.
Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
10 min
- 3.
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
20 min
- 4.
Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.
