Spiced and Grilled Steaks with Citrus Chutney
Labor Day marks a transition of seasons: the end of summer and preparing for fall, a new school year, shorter days, the race to the MLB pennants, and even the beginning of football. So why not treat yourself to a delicious, celebratory meal? Our Spiced and Grilled Steaks with Citrus Chutney are the perfect way to commemorate the end of summer! Our unique blend of fresh flavors will surely please every palate and is a savory and sophisticated way to bid summer farewell.
Generously season your steaks with a spice rub made of toasted coriander, ground coffee, salt, brown sugar, cocoa powder, and black pepper for a delightful, smoky flavor with the perfect hint of sweetness. Then, pair it with our perfectly balanced citrus chutney, made with a reduction of grapefruit, kumquats, shallots, sugar, and salt, and finished with Champagne vinegar. Grilled to perfection, these steaks will have your taste buds singing and will surely impress any of your dinner guests!
Indulge in a delightful Labor Day celebration while preparing for the arrival of fall. Experience the taste of Spiced and Grilled Steaks with Citrus Chutney! As we transition from the warmth of summer to the coolness of autumn, allow us to accompany you on this journey with flavors that will leave a lasting impression.
Spiced and Grilled Steaks with Citrus Chutney Ingredients
- ½ grapefruit, thinly sliced, seeds removed
- 8 ounces kumquats, sliced, seeds removed
- 1 shallot, finely chopped
- ⅔ cup of sugar
- Pinch of kosher salt
- 1 tablespoon Champagne vinegar or white wine vinegar
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
- A spice mill or a mortar and pestle
Spiced and Grilled Steaks with Citrus Chutney Directions
- Bring grapefruit, kumquats, shallot, sugar, salt, and ¼ cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until the citrus is soft and liquid is syrupy, 45–60 minutes.
- Stir in vinegar, let cool, cover, and chill.
Do Ahead: Chutney can be made one week ahead. Keep chilled.
Steak and Assembly
- Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in a spice mill or mortar and pestle.
- Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
- Prepare a grill for medium-high heat and lightly oil the grates.
- Season steaks generously with rub (you'll have some leftovers).
- Grill steaks, occasionally turning, until lightly charred and cooked to desired doneness, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes, then slice against the grain. Serve with citrus chutney.
Do Ahead: The rub can be made one day ahead and stored in an airtight container.
Taken from bonappetit.com https://www.bonappetit.com/recipe/spiced-and-grilled-steaks-with-citrus-chutney