This recipe combines the rich, bold flavors of coffee-crusted hanger steak with a fresh, crisp apple and fennel salad for a perfect balance of savory and bright. It’s an easy way to impress at your next dinner.
Start by toasting the fennel, cumin, and coriander seeds in a dry skillet over medium-high heat for a minute or two until they smell fragrant. Once toasted, pop them into a spice grinder or food processor along with the coffee, ancho chile, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Pulse everything until you get a medium-coarse spice rub.
Cut the hanger steak into 4-ounce portions and lightly score the surface in a crosshatch pattern. Sprinkle them with a bit of salt, then rub the spice mix all over each piece, making sure to press it in well. Heat a cast iron skillet over medium-high heat and drizzle about a teaspoon of olive oil on the steak before placing it in the pan.
Cook the steak until it’s nicely browned, about 4 minutes, then flip it over. Toss in the shallots, smashed garlic, thyme, and a knob of butter around the meat. Let it cook another 4 to 5 minutes for medium rare to medium, or until an instant-read thermometer hits 140°F. When done, take the steak off the heat and let it rest for 5 minutes before slicing thinly.
For the dressing, whisk together lemon juice, lemon zest, olive oil, honey, and a pinch of salt and pepper until everything is combined smoothly.
Thinly shave the fennel and toss it in a bowl with the juice from half a lemon—that helps keep it crisp and bright. Add in the sliced apple, mint, parsley, and cilantro, then drizzle the dressing over the salad and toss gently. Taste and season with extra salt and pepper if needed.
To serve, arrange the steak slices on top of the salad and sprinkle with the roasted shallots, pomegranate seeds, and hazelnuts for a nice crunch and pop of color.
- Pat the steak dry before seasoning to help the coffee crust stick better.
- Use a hot cast-iron skillet for a nice sear and caramelized crust.
- Let the steak rest for a few minutes after cooking to keep it juicy and tender.
This dish offers a bold combination of rich, savory steak with a bright and refreshing salad. The coffee crust adds a deep, smoky flavor that pairs perfectly with the crisp apple and anise notes from the fennel. It’s a great way to enjoy a unique twist on classic steak dinner.
Serve the steak sliced thin alongside the salad for a balanced plate. A drizzle of olive oil or a splash of balsamic vinegar on the salad can enhance the flavors. Pair with roasted potatoes or a crusty bread to round out the meal.
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the salad dressing separate until ready to serve to prevent sogginess. Reheat steak gently to avoid overcooking.
