Empty My Fridge
Katie Lee Biegel's Cocoa-Rubbed Hanger Steaks
Ingredients
- Cocoa powder1 tbsp
- Salt2 tsp
- Brown sugar1 tsp
- Chili powder1 tsp
- Coffee · ground1 tsp
- Smoked paprika1 tsp
- Garlic powder½ tsp
- Onion powder½ tsp
- Black pepper · ground¼ tsp
- Beef2
- Vegetable oil2 tbsp
- Balsamic vinegar3 tbsp
- Extra virgin olive oil1 tbsp
- Radicchio1 head
- Blue cheese¼ cups
- Red onion · thinly sliced¼ cups
- Almond · chopped toasted2 tbsp
Instructions
- In a small bowl, mix the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and black pepper. Pat the steaks dry, rub them with the spice mix and leave at room temperature for 30 minutes.
- Heat a cast-iron skillet over medium-high heat for a few minutes. Add the vegetable oil and steaks, and cook until an instant-read thermometer reads 125°F (medium-rare), about 3 minutes per side for 12 minutes total. Move the steaks to a plate or board and rest for a few minutes.
- Whisk the balsamic vinegar, olive oil, salt and pepper to taste in a small bowl. In a large bowl, combine the radicchio, gorgonzola and red onion, pour over the dressing, sprinkle with the hazelnuts or almonds, toss, and let stand about 10 minutes.
- Slice the steaks against the grain and serve with the salad.
Summarized from Food Network's video. Watch it for the details.
More recipes with
OnionCheeseBrown sugarRed onionBeefAlmondBlue cheeseRadicchio
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