THE RECIPE JOURNAL · Main Course
Gabe’s Savory Coffee-Crusted Hanger Steak with Apple and Herb Salad
This recipe combines the rich, bold flavors of coffee-crusted hanger steak with a fresh, crisp apple and herb salad for a perfect balance. It’s an easy way to impress your guests with something both unique and delicious.
FROM THE KITCHEN • Gabe’s Savory Coffee-Crusted Hanger Steak with Apple and Herb Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by toasting the fennel, cumin, and coriander seeds in a dry skillet over medium-high heat for a minute or two until they’re fragrant. Once toasted, pop them into a spice grinder or food processor along with the coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind everything until you get a medium-coarse spice rub.
02
Step 2
Cut the hanger steak into 4-ounce pieces and lightly score the surface in a ½-inch grid. Sprinkle some salt on the steak, then rub it all over with your spice mix, making sure it’s nicely coated. Heat a cast iron skillet over medium-high heat and press the rub onto all sides of the steak. Add about a teaspoon of olive oil to the pan, then place the steak in the hot skillet.
03
Step 3
Sear the steak until it develops a good brown crust, around 4 minutes. Flip it over, then toss in the shallots, smashed garlic, thyme, and a couple of knobs of butter around the steak. Keep cooking for another 4 to 5 minutes until it reaches your preferred doneness — aim for an internal temperature of about 140°F for medium. When it’s done, let it rest for about 5 minutes before slicing it thinly.
04
Step 4
While the steak cooks, make the dressing by whisking together the juice and zest of one lemon, olive oil, honey, and a pinch of salt and pepper until smooth.
05
Step 5
Thinly shave the fennel and toss it in a bowl with the juice of half a lemon to keep it bright. Add in the sliced apple, fresh mint, parsley, and cilantro. Drizzle the dressing over the salad and toss everything gently to combine, then season with salt and pepper to taste.
06
Step 6
Plate the salad, arrange the steak slices on top, and finish by sprinkling over the roasted shallots, pomegranate seeds, and hazelnuts for a little crunch and sweetness.
Why you’ll love it
This dish offers a unique blend of rich, savory flavors with a subtle hint of coffee that enhances the steak’s natural taste. The fresh apple and herb salad adds a bright, crisp contrast, making each bite balanced and exciting. It’s a great way to impress guests with bold, unexpected ingredients.
How to serve
Serve the steak sliced thin alongside the apple and herb salad for a refreshing balance. Pair it with roasted potatoes or grilled vegetables to round out the meal. A light red wine or a dark beer complements the coffee crust nicely.
Storage & leftovers
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent wilting. Reheat the steak gently in a pan over low heat to avoid drying it out.
