Spiced and Grilled Steaks with Citrus Chutney Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

Ingredients

Serves 8

For the chutney:

1/2 grapefruit, thinly sliced, seeds removed

8 ounces kumquats, sliced, seeds removed

1 shallot, finely chopped

2/3 cup sugar

Pinch of kosher salt

1 tablespoon Champagne vinegar or white wine vinegar

For the steak and assembly:

2 tablespoons coriander seeds

2 tablespoons ground coffee

2 tablespoons kosher salt

4 teaspoons light brown sugar

4 teaspoons unsweetened cocoa powder

1 tablespoon freshly ground black pepper

Vegetable oil (for grilling)

2 hanger steaks, center membrane removed, each cut into 4 pieces

Special Equipment

A spice mill or a mortar and pestle

Make the chutney:
Step 1
Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45–60 minutes. Stir in vinegar and let cool. Cover and chill.
For the steak and assembly:
Step 2
Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
Step 3
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you’ll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
Do Ahead
Step 4
Chutney can be made 1 week ahead. Keep chilled.
Rub can be made 1 day ahead. Store airtight at room temperature.

Nutrition Per Serving

Calories (kcal) 330 Fat (g) 11 Saturated Fat (g) 4.5 Cholesterol (mg) 85 Carbohydrates (g) 27 Dietary Fiber (g) 3 Total Sugars (g) 22 Protein (g) 31 Sodium (mg) 1500

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Reviews (2)

Tried this for 4th of July. You do need to watch the chutney. I burned the 1st batch. Didn't have kumquats so used an orange and a lime. Sliced everything paper thin. Was very bitter. Gently cooked as high as I felt could go for 4 hours, adding water so to keep enough moisture it wouldn't burn and rinds never became translucent. Rub is OK but bitter and so not appealing without something to cut it. If I was to try again I'd prep the citrus to remove most of the pith but don't know it's worth the effort.
- kalmdown
- SF, CA
- 7/5/2018
OUTSTANDING! However...since kumquats are not in season in Southern CA, here's my fix: substitute 2 oranges and 2 limes for the kumquats. Cook all the rest as listed in the recipe. Delish beyond belief. And - not essential - as an added taste I put a dash of fruity brandy in to finish off, about 2 hours before serving. We BBQ'd the steak (tenderloin) and it was marvelous. I marinated the meat with the rub 4 hours in advance and the flavors nicely permeated the meat. Sensational dish; the pairing of the citrus "chutney" to the subtle (yet distinctive) aromatic coffee / chocolate / coriander taste of the meat was a WIN! My guests and family were cheering! 10 stars, if I could :-)
- curlyloxie
- Los Angeles, CA
- 5/31/2016