Recipe Background
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)!
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
- 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.
- Transfer the citrus mixture from the heat and stir in the vinegar. Let it cool.
- Cover the citrus mixture and chill for at least 2 hours and up to 1 week.
- In a small skillet, over medium heat, toast the coriander seeds, tossing occasionally, until fragrant, about 2 minutes.
- Let the seeds cool and then grind them in a spice mill.
- In a small bowl, mix the ground coriander, the coffee, 2 tablespoons of the salt, the brown sugar, the cocoa powder, and the pepper.
- Preheat the grill to medium-high heat and lightly oil the grate with the vegetable oil.
- Generously season the steaks on both sides with the coriander seasoning mixture.
- Grill the steaks, turning occasionally, until lightly charred and cooked to the desired doneness, about 8-10 minutes for medium-rare, 135 degrees F.
- Transfer the steaks to a cutting board and let them rest for 10 minutes.
- Slice the steaks against the grain.
- Serve with the citrus chutney.
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