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!

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Recipe Summary

prep:
30 mins
cook:
9 mins
additional:
5 mins
total:
44 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Coffee Chile Spice Rub:
Steak:
Salad Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of rub. The actual amount of rub consumed will vary.

Nutrition Facts

413 calories; protein 20.7g 41% DV; carbohydrates 53.9g 17% DV; fat 17.1g 26% DV; cholesterol 32.9mg 11% DV; sodium 3782.1mg 151% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2017
There is a lot going on in this recipe and you will need to plan on a lot more than 30 minutes prep. With that being said I made exactly as written with the exception of hazelnuts. My local grocery store doesn't carry them and we don't particularly like nuts in our salad so I just left them out. This recipe is really good. The coffee spice rub was amazing! Fennel is one of those things you either love or hate. In my opinion this would be just as good if you substituted baby spinach for the fennel if you do not care for fennel. Plan ahead and give this one a try! Read More
(1)

Most helpful critical review

Rating: 3 stars
10/31/2017
I added baby spinach and substituted pine nuts for hazelnuts ( because my grocery store doesn t carry hazelnuts ). Salad was delicious as were the condiments and the dressing however the hanger steak was over-seasoned from the rub. Salt pepper brown sugar and paprika would have been sufficient. The coffee flavor did come through but was overwhelmed by the other spices. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2017
There is a lot going on in this recipe and you will need to plan on a lot more than 30 minutes prep. With that being said I made exactly as written with the exception of hazelnuts. My local grocery store doesn't carry them and we don't particularly like nuts in our salad so I just left them out. This recipe is really good. The coffee spice rub was amazing! Fennel is one of those things you either love or hate. In my opinion this would be just as good if you substituted baby spinach for the fennel if you do not care for fennel. Plan ahead and give this one a try! Read More
(1)
Rating: 5 stars
03/27/2018
OMG. Best ever!!!!! I love this Read More
Rating: 3 stars
10/31/2017
I added baby spinach and substituted pine nuts for hazelnuts ( because my grocery store doesn t carry hazelnuts ). Salad was delicious as were the condiments and the dressing however the hanger steak was over-seasoned from the rub. Salt pepper brown sugar and paprika would have been sufficient. The coffee flavor did come through but was overwhelmed by the other spices. Read More
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