Entertaining & Food
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Spiced and Grilled Steaks with Citrus Chutney

Ingredients

Chutney

½ grapefruit, thinly sliced, seeds removed

8 ounces kumquats, sliced, seeds removed

1 shallot, finely chopped

 cup sugar

Pinch of kosher salt

1 tablespoon Champagne vinegar or white wine vinegar

 Steak And Assembly

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

Vegetable oil (for grilling)

2 hanger steaks, center membrane removed, each cut into 4 pieces

Directions

Chutney

Bring grapefruit, kumquats, shallot, sugar, salt, and ¼ 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.

Do Ahead: Chutney can be made 1 week ahead. Keep chilled.

Steak And Assembly

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.

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.

Do Ahead: Rub can be made 1 day ahead. Store airtight at room temperature.

Recipe : Dave Muller & Lana Porcello, Outerlands, San Francisco, CA

Photo: Peden & Munk

 

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