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Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad
Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad
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Prep Time:
30 minutes
Cook Time:
9 minutes
Total Time:
44 minutes
Delicious roasted coffee-crusted hanger steak served on a bed of shaved fennel, apples, and herbs in a flavorful salad. Cooked to perfection in a Panasonic CIO.
Ingredients:
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 0.25 cup finely ground dark roast coffee beans
  • 0.25 cup ground ancho chile pepper
  • 0.25 cup brown sugar
  • 2.5 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
  • 0.5 lemon, juiced
  • 0.5 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
  • 0.25 cup pomegranate seeds
  • 2 tablespoons chopped hazelnuts
Instructions:
  • Toast fennel seeds, cumin seeds, and coriander seeds in a skillet until fragrant, about 1 to 2 minutes. Then, grind them in a spice grinder or food processor along with coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes until a medium-coarse spice rub forms.
  • Cut steak into 4-ounce portions and gently score each piece. Season with salt, rub with spice mix, and press firmly. Heat a cast iron skillet over medium high heat. Coat the steak on all sides with the spice mix, then place in the skillet and drizzle with 1 teaspoon of olive oil.
  • Sear steak in a hot cast iron skillet for about 4 minutes until well browned. Flip the steak and sprinkle shallots, smashed garlic, thyme, and butter around it. Continue cooking the steak for an additional 4 to 5 minutes until it reaches your preferred doneness. Use an instant-read thermometer to check that the center is at least 140 degrees F (60 degrees C). Allow the steak to rest for 5 minutes before slicing thinly.
  • Combine the juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper in a small bowl and whisk until perfectly mixed into a delightful dressing.
  • Shave fennel thinly, mix with juice of 1/2 lemon in a bowl to preserve color. Combine with apple, mint, parsley, and cilantro. Drizzle dressing and gently toss salad; season with salt and pepper. Top with steak slices, roasted shallots, pomegranate seeds, and hazelnuts.

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