Delicious Coffee-Crusted Hanger Steak with Apple Salad Recipe

Ingredients

• Coffee Chile Spice Rub:
• A generous tablespoon of fragrant fennel seeds
• Equal amounts of aromatic cumin and coriander seeds
• A quarter cup of finely ground dark roast coffee beans
• Another quarter cup of ground ancho chile pepper
• A quarter cup of rich brown sugar
• Two and a half tablespoons of kosher salt
• Two tablespoons of smoky hot paprika
• Two teaspoons each of ground black pepper and fiery red pepper flakes
• Steak:
• A hearty pound of hanger steak
• Seasoned with a pinch of salt
• Drizzled with a teaspoon of olive oil
• Accompanied by four halved shallots, three smashed garlic cloves, and three fresh thyme sprigs
• Topped with small pieces of butter for a rich finish
• Salad Dressing:
• The zest and juice of a vibrant lemon
• A tablespoon of extra virgin olive oil
• Two teaspoons of golden honey
• Seasoned with a pinch of salt and freshly ground black pepper
• Salad:
• A fresh bulb of fennel, halved for crunch
• Drizzled with the juice of half a zesty lemon
• Half an apple, cut into slender matchstick pieces
• A touch of fragrant fresh mint, parsley, and cilantro leaves to taste
• Sprinkled with jewel-like pomegranate seeds and chopped hazelnuts for a delightful crunch

Step 1

Toast a mixture of fennel, cumin, and coriander seeds in a skillet until they release their aroma. Grind them along with coffee, ancho chile pepper, brown sugar, salt, paprika, peppers, and red pepper flakes to create a flavorful spice rub with a medium-coarse texture.

Step 2

Cut the steak into 4-ounce pieces, scoring lightly and seasoning with salt before rubbing it with the spice mixture. Sear the steak in a hot cast iron skillet, ensuring to coat all sides with the spice rub. Drizzle a touch of olive oil over the meat as it cooks.

Step 3

Cook the steak until it's nicely browned on both sides. Surround the steak with shallots, garlic, thyme, and butter in the skillet. Continue cooking until the desired level of doneness is achieved, typically 4 to 5 minutes more. Rest the steak for 5 minutes and then slice thinly.

Step 4

Prepare a zesty dressing by combining lemon juice, zest, olive oil, honey, salt, and pepper. Shave the fennel thinly and toss it with lemon juice to maintain its color. Mix in apple, mint, parsley, and cilantro. Drizzle the dressing over the salad, gently tossing to coat. Top with the sliced steak, roasted shallots, pomegranate seeds, and hazelnuts for a delightful finish.