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How to Make Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad - A Step-by-Step Guide

There's something undeniably satisfying about a perfectly cooked hanger steak. The rich flavor, tender texture, and versatility of this cut of meat makes it a favorite amongst home cooks and professional chefs alike. In this recipe, we'll take things up a notch by crusting the hanger steak with a fragrant coffee rub that adds a unique depth of flavor and a beautiful crust when seared.

Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad is a dish that brings together ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 9 mins
  • Additional Time: 5 mins
  • Total Time: 44 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    413 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 33mg
    • Sodium: 3782mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 12g
    • Total Sugars: 23g
    • Protein: 21g
    • Vitamin C: 78mg
    • Calcium: 246mg
    • Iron: 10mg
    • Potassium: 1324mg

    Categories

    Coffee recipes
    Apple recipes
    Fennel recipes