Ingredients
Coffee Chile Spice Rub:
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1 tablespoon fennel seeds
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1 tablespoon cumin seeds
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1 tablespoon coriander seeds
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¼ cup finely ground dark roast coffee beans
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¼ cup ground ancho chile pepper
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¼ cup brown sugar
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2 ½ tablespoons kosher salt
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2 tablespoons hot smoked paprika
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2 teaspoons ground black pepper
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2 teaspoons red pepper flakes
Steak:
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1 pound hanger steak
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salt to taste
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1 teaspoon olive oil
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4 shallots, halved
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3 cloves garlic, smashed
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3 sprigs fresh thyme
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1 tablespoon butter, cut in small pieces
Salad Dressing:
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1 lemon, zested and juiced
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1 tablespoon olive oil
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2 teaspoons honey
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salt and ground black pepper to taste
Salad:
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1 bulb fennel, halved
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½ lemon, juiced
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½ apple, cut into matchstick-size pieces
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1 tablespoon fresh mint leaves, or to taste
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1 tablespoon fresh parsley leaves, or to taste
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1 tablespoon fresh cilantro leaves, or to taste
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¼ cup pomegranate seeds
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2 tablespoons chopped hazelnuts
Directions
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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.
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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.
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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.
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Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
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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.
Editor's Note:
Nutrition data for this recipe includes the full amount of rub. The actual amount of rub consumed will vary.
Nutrition Facts (per serving)
| 413 | Calories |
| 17g | Fat |
| 54g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 413 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 5g | 25% |
| Cholesterol 33mg | 11% |
| Sodium 3782mg | 164% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 12g | 44% |
| Total Sugars 23g | |
| Protein 21g | 41% |
| Vitamin C 78mg | 87% |
| Calcium 246mg | 19% |
| Iron 10mg | 56% |
| Potassium 1324mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
