Spiced And Grilled Steaks With Citrus Chutney

Name: Spiced And Grilled Steaks With Citrus Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 grapefruit, thinly sliced, seeds removed; 8 ounces kumquats, sliced, seeds removed; 1 shallot, finely chopped; 2/3 cup sugar; Pinch of kosher salt; 1 tablespoon Champagne vinegar or white wine vinegar; 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

Servings: persons

1/2 grapefruit, thinly sliced, seeds removed
8 ounces kumquats, sliced, seeds removed
1 shallot, finely chopped
2/3 cup sugar
Pinch of kosher salt
1 tablespoon Champagne vinegar or white wine vinegar
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

1
Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
2
Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
3
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). 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 citrus chutney.
4
Chutney can be made 1 week ahead. Keep chilled.
5
Rub can be made 1 day ahead. Store airtight at room temperature.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 grapefruit, thinly sliced, seeds removed, 8 ounces kumquats, sliced, seeds removed, 1 shallot, finely chopped, 2/3 cup sugar, and more.

Yes, Spiced And Grilled Steaks With Citrus Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!