Coffee-Crusted Hanger Steak with Apple and Fennel Salad by Gabe

Ingredients

• Coffee Chile Spice Rub:
• 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
• Steak:
• 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
• Salad Dressing:
• 1 lemon, zested and juiced
• 2 teaspoons honey
• salt and ground black pepper to taste
• Salad:
• 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

Step 1

Toast the fennel, cumin, and coriander seeds in a dry skillet over medium-high heat for a minute or two until they smell fragrant. Once toasted, pop them into a spice grinder or food processor along with the coffee, ancho chile, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Pulse everything until you get a medium-coarse spice rub.

Step 2

Cut the hanger steak into 4-ounce portions and lightly score the surface in a crosshatch pattern. Sprinkle them with a bit of salt, then rub the spice mix all over each piece, making sure to press it in well. Heat a cast iron skillet over medium-high heat and drizzle about a teaspoon of olive oil on the steak before placing it in the pan.

Step 3

Cook the steak until it’s nicely browned, about 4 minutes, then flip it over. Toss in the shallots, smashed garlic, thyme, and a knob of butter around the meat. Let it cook another 4 to 5 minutes for medium rare to medium, or until an instant-read thermometer hits 140°F. When done, take the steak off the heat and let it rest for 5 minutes before slicing thinly.

Step 4

For the dressing, whisk together lemon juice, lemon zest, olive oil, honey, and a pinch of salt and pepper until everything is combined smoothly.

Step 5

Thinly shave the fennel and toss it in a bowl with the juice from half a lemon—that helps keep it crisp and bright. Add in the sliced apple, mint, parsley, and cilantro, then drizzle the dressing over the salad and toss gently. Taste and season with extra salt and pepper if needed.

Step 6

To serve, arrange the steak slices on top of the salad and sprinkle with the roasted shallots, pomegranate seeds, and hazelnuts for a nice crunch and pop of color.