Main Courses

Steak and Citrus Chutney


Posted: June 10

Time: 3 hours 15 minutes

Yield: 8 servings

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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)!


Ingredients

For the chutney:
1/2 grapefruit, thinly sliced, seedless
8 ounces kumquats, sliced, seedless
1 shallot, finely chopped
2/3 cup sugar
kosher salt, to taste
1/4 cup water
1 tablespoon champagne vinegar or white wine vinegar
For the steak:
2 tablespoons coriander seeds
2 tablespoons ground coffee
2 tablespoons kosher salt
4 teaspoons light brown sugar
4 teaspoons cocoa powder, unsweetened
1 tablespoon ground black pepper
vegetable oil, to taste
2 hanger steaks, cut into 4 pieces, center membrane removed

Directions

Step 1

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.

Step 2

Transfer the citrus mixture away from the heat and stir in the vinegar. Let it cool.

Step 3

Cover the citrus mixture and chill for at least 2 hours or up to 1 week.

Step 4

In a small skillet, over medium heat, toast the coriander seeds, tossing occasionally, until fragrant, about 2 minutes.

Step 5

Let the seeds cool and then grind them in a spice mill.

Step 6

In a small bowl, mix the ground coriander, coffee, 2 tablespoons salt, brown sugar, cocoa powder, and pepper.

Step 7

Preheat the grill to medium-high heat and lightly oil the grate with vegetable oil.

Step 8

Generously season the steaks on both sides with the coriander seasoning mixture.

Step 9

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).

Step 10

Transfer the steaks to a cutting board and let rest for 10 minutes.

Step 11

Slice the steaks against the grain.

Step 12

Serve with the citrus chutney.


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