Steak and Citrus Chutney
Time: 3 hours 15 minutes
Yield: 8 servings
Steak and Citrus Chutney is an upscale yet simple main course that encompasses all things summertime! Heat up your grill to lightly char the juicy hanger steaks, tossed in a sweet and savory ground coffee and cocoa powder-infused homemade rub. Plating the fulfilling slabs brings on more warm weather hints, thanks to the made-from-scratch chutney that brings in a syrupy and citrusy bright flavor. Steak and Citrus Chutney is literally a taste of that sweet, sweet summertime (without skimping out on the savory)!
In a small saucepan, over medium-low heat, bring the grapefruit, kumquats, shallot, sugar, salt (to taste), and water to a simmer, stirring occasionally and lowering the heat if needed, until the citrus is soft and the liquid is syrupy, for about 45-60 minutes.
Transfer the citrus mixture away from the heat and stir in the vinegar. Let it cool.
Cover the citrus mixture and chill for at least 2 hours or up to 1 week.
In a small skillet, over medium heat, toast the coriander seeds, tossing occasionally, until fragrant, about 2 minutes.
Let the seeds cool and then grind them in a spice mill.
In a small bowl, mix the ground coriander, coffee, 2 tablespoons salt, brown sugar, cocoa powder, and pepper.
Preheat the grill to medium-high heat and lightly oil the grate with vegetable oil.
Generously season the steaks on both sides with the coriander seasoning mixture.
Grill the steaks, turning occasionally, until lightly charred and cooked to the desired doneness, about 8-10 minutes for medium-rare (135 degrees F internally).
Transfer the steaks to a cutting board and let rest for 10 minutes.
Slice the steaks against the grain.
Serve with the citrus chutney.