Gabe's Flavorful Coffee-Rubbed Hanger Steak with Herb Salad

Ingredients 0/32

Step 1

Toast the fennel, cumin, and coriander seeds in a dry skillet over medium-high heat for about 1 to 2 minutes, until they’re fragrant. Once toasted, transfer them to a spice grinder or food processor and add the coffee, ancho chili powder, 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 pieces and lightly score the surface in a crisscross pattern. Sprinkle with a little salt, then rub the spice mixture all over, making sure to press it into every side. Heat a cast iron skillet over medium-high heat, drizzle about a teaspoon of olive oil over the steak, and place it in the pan.

Step 3

Cook the steak for about 4 minutes until it’s nicely browned. Flip it over, then toss in the shallots, smashed garlic, thyme, and butter around the steak. Let it cook for another 4 to 5 minutes, or until it reaches your preferred doneness—aim for an internal temperature of around 140°F if you like it medium. When done, take the steak out and let it rest for 5 minutes before slicing thinly.

Step 4

While the steak rests, whisk together the lemon juice, lemon zest, olive oil, honey, and a pinch of salt and pepper until the dressing is smooth and combined. Thinly shave the fennel and toss it with half a lemon’s juice to keep it fresh and bright. Add in the apple slices, mint, parsley, and cilantro, then drizzle the dressing over everything and toss gently to coat. Taste and season with salt and pepper as needed.

Step 5

To serve, arrange the steak slices over the salad, then sprinkle with the roasted shallots, pomegranate seeds, and hazelnuts for a little crunch and sweetness. Enjoy!