GABE'S COFFEE-CRUSTED HANGER STEAK WITH APPLE, FENNEL, AND HERB SALAD
This smoky, sweet, spicy rub adds amazing flavor and color to just about any type of steak or pork tenderloin - and is great for grilling and pan-searing. To save time, make the rub ahead of time and store in an airtight container until ready to use. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Gabe Kennedy
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 44m
Yield 4
Number Of Ingredients 29
Steps:
- 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.
- 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.
- 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.
- Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
- 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.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 53.9 g, Cholesterol 32.9 mg, Fat 17.1 g, Fiber 12.4 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 3782.1 mg, Sugar 22.6 g
HANGER STEAK WITH GRILLED SALSA
Provided by Geoffrey Zakarian
Time 3h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
- Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
- Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
- Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.
SPICE-CRUSTED GRILLED HANGER STEAK
Recipe adapted from Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Sprinkle sugar over coriander and fennel seeds; roughly chop (or process spices in a spice grinder and add sugar in next step). Transfer to a small bowl with shallot, jalapeno, cilantro, and garlic. Pat steak dry and rub all over with spice mixture.
- Heat a grill to high. Clean and lightly oil hot grill. Season steaks all over with salt and pepper. Grill steaks, 8 minutes per side for medium-rare, flipping once. Transfer steaks to a plate and let rest 10 minutes. Thinly slice against the grain and serve with steak sauce, horseradish sauce, or chimichurri.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 48 g, SaturatedFat 7 g
GABE'S COFFEE-CRUSTED HANGER STEAK WITH APPLE, FENNEL, AND HERB SALAD
This smoky, sweet, spicy rub adds amazing flavor and color to just about any type of steak or pork tenderloin - and is great for grilling and pan-searing. To save time, make the rub ahead of time and store in an airtight container until ready to use. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Gabe Kennedy
Categories Beef Salad
Time 44m
Yield 4
Number Of Ingredients 29
Steps:
- 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.
- 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.
- 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.
- Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
- 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.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 53.9 g, Cholesterol 32.9 mg, Fat 17.1 g, Fiber 12.4 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 3782.1 mg, Sugar 22.6 g
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