Gabes Gourmet Steak Food

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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 image

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

1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
¼ cup finely ground dark roast coffee beans
¼ cup ground ancho chile pepper
¼ cup brown sugar
2 ½ 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
½ lemon, juiced
½ 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
¼ cup pomegranate seeds
2 tablespoons chopped hazelnuts

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

GABE'S GOURMET STEAK



Gabe's Gourmet Steak image

A really simple and great marinade recipe! I used this recipe in a grilling competition to good reviews. I hope you enjoy this recipe!

Provided by Gabe

Categories     Rib-Eye Steak

Time 8h20m

Yield 2

Number Of Ingredients 9

1 cup teriyaki sauce
¼ cup water
¼ cup barbeque sauce
1 tablespoon honey
¾ teaspoon Cajun seasoning
¾ teaspoon salt
¾ teaspoon minced garlic
¼ teaspoon onion powder
2 (6 ounce) rib-eye steaks

Steps:

  • Whisk teriyaki sauce, water, barbeque sauce, honey, Cajun seasoning, salt, garlic, and onion powder together in a bowl. Reserve 1/4 cup of the marinade in a small bowl and pour rest into a large resealable plastic bag. Add steaks to the bag. Squeeze bag to remove as much air as possible, while assuring meat is covered completely in marinade, and seal.
  • Refrigerate reserved marinade and marinate steaks in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steaks from the marinade and shake to remove excess moisture from meat. Discard used marinade.
  • Grill steaks, basting frequently with reserved marinade, until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 432.3 calories, Carbohydrate 43.4 g, Cholesterol 60.3 mg, Fat 15.8 g, Fiber 0.5 g, Protein 27.3 g, SaturatedFat 6.3 g, Sodium 6967.7 mg, Sugar 37.2 g

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