Spiced Rubbed Steaks with Tomato Chutney
| | Spiced Rubbed Steaks with Tomato Chutney |
Ingredients
For the Tomato Chutney
- 2tbsp olive oil
- 2cloves garlic(fresh, finely minced)
- 2 shallots(thinly sliced)
- 2cups cherry tomatoes(sliced in half)
- 1tbsp sugar
- ¼tsp red pepper flakes
- 2tbsp parsley(fresh, chopped)
- Salt and Pepper(to taste
For the Steaks and Rub
- 4 steaks(of your choice – I like New York, T-Bone, Rib-Eye, or Flat Iron)
- 2tbsp ground coriander(or whole seeds toasted in a dry skillet and finely ground)
- 2tbsp instant espresso(or finely ground coffee)
- 2tbsp kosher salt
- 4tsp light brown sugar
- 4tsp unsweetened cocoa powder
- 1tbsp ground black pepper(fresh)
- vegetable oil(for grilling)
Instructions
For the Tomato Chutney
- In a saucepan over medium heat, sauté garlic and sliced shallots in oil for 2 minutes (do not burn). Add tomatoes, sugar, red pepper flakes, and parsley. Simmer for about 10 minutes, stirring occasionally, until sauce has thickened. Add salt and pepper to taste. Remove from heat and set chutney aside.
For the Rub
- If toasting coriander seeds, heat a small dry skillet. Add whole coriander seeds and toss or stir frequently until fragrant (about 2 minutes). Cool and grind in spice mill or using a mortar and pestle. In a medium bowl, mix together ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper. Prepare a grill or grill pan for medium high heat by lightly oiling pan. Pat the steaks dry. Season steaks generously on both sides with rub. Grill steaks, turning occasionally, 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 Tomato Chutney.