Spiced Rubbed Steaks with Tomato Chutney
Spiced Rubbed Steaks with Tomato Chutney
    Ingredients
    For the Tomato Chutney
    For the Steaks and Rub
    Instructions
    For the Tomato Chutney
    1. 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
    1. 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.