Coffee-Rubbed Hanger Steak with Smokey Vanilla-Tomato Relish
Servings 6 servings
Calories 484kcal
Ingredients
- 1 pint grape tomatoes halved
- 1 can 14.5 oz. fire-roasted diced tomatoes
- 1 shallot minced
- ¼ cup apple cider vinegar
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 pounds hanger steak or skirt steak
- 1 tablespoon sea salt
- ½ teaspoon Nielsen-Massey Pure Coffee Extract
- ¼ teaspoon ground cumin
Instructions
- To make the tomato relish, combine the first seven ingredients (through the vanilla) in a small saucepan. Bring to a boil, then reduce to a simmer. Let the sauce simmer, stirring occasionally, until the sauce is reduced by half and almost all of the liquid has cooked out – 45 minutes to 1 hour.
- Meanwhile, combine the salt, coffee extract, and cumin into a thick paste. Rub the paste into both sides of the steak.
- Heat your grill to 500 degrees F and cook the steak for 7-10 minutes on each side, or until cooked to your desired level of doneness. Remove from the heat and tent with foil; let rest 10 minutes.
- Slice the steak across the grain and serve with the tomato relish.
Nutrition
Serving: 1g | Calories: 484kcal | Carbohydrates: 6g | Protein: 44g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Cholesterol: 155mg | Sodium: 1189mg | Fiber: 2g | Sugar: 4g