For most of us, Labor Day marks a transition of seasons: summer to fall, a new school year (sniffles), shorter days (hold it together, man!), and gloriously, even the beginning of football (I’m ok!). In honor of this crossroads and with a little healthy rebellious sarcasm, we have proclaimed Labor Day to be Steak Day! Spiced and Grilled Steaks with Citrus Chutney is a fitting partner, combining a robust spice rub with a refreshing and fragrant fruity chutney. Grilled to perfection, these steaks will usher in the new season of changing colors, cooler temperatures, and another season of the most fantastic game ever made – football!
Begin by making the chutney ahead of time and allowing to chill. A reduction of grapefruit, kumquats, shallots, sugar, and salt until thick and syrupy, the chutney is finished by combining with Champagne vinegar. Prepare the rub for the steaks by combining toasted coriander, ground coffee, salt, brown sugar, cocoa powder, and black pepper. Thoroughly season the steaks entirely with the rub and allow to rise to room temperature before grilling. Grill steaks over medium-high heat until dark, fragrant, and beautiful. After resting, serve the steaks with the citrus chutney for an explosion of flavor that will make you forget all about the end of summer. So, fire up the grill, grab your swimming trunks, and boldly triumph this day as a day of celebration and remembrance because Labor Day is Steak Day!
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, and let cool. Cover and chill.
Do Ahead: Chutney can be made 1 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 leftover).
- 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 10 minutes, then slice against the grain. Serve with citrus chutney.
Do Ahead: The rub can be made 1 day ahead and stored in an airtight container.
Taken from bonappetit.com https://www.bonappetit.com/recipe/spiced-and-grilled-steaks-with-citrus-chutney