Northwestern Coffee rubbed Hanger steak with Whiskey apple chutney

May 23, 2021 cheffd
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Northwestern Coffee rubbed Hanger steak with Whiskey apple chutney
To celebrate Memorial day, we want to hit all parts of the country. Northwestern Coffee rubbed Hanger steak is a tasty way to sample the agriculture of the northwest territories of the US. Coffee is a staple in Oregano and Washington states. Apples are indigenous to the area. Some incredible whiskeys are being made throughout the northwest these days too. Grains are plentiful in the area. Many brewers get their ingredients from there. So, it makes sense to make whiskeys, which are, after all, distilled ales (sans hops) at heart. And, let’s not forget the livestock industry of the region. Cattle and dairy are both in the top 5 agricultural products in Washington state along with apples, wheat, and potatoes. And you thought the plains states were the place for meat and potatoes.

Coffee: It’s not just for breakfast anymore.

Although most people prefer to drink their coffee, it makes a unique rub for proteins such as beef, lamb, pork, and poultry (among others). Coffee adds an earthy flavor while it also tenderizes the meat. Brown sugar adds a sweetness, and the other spices awaken the taste buds. Many people don’t want salt in their food. But, it helps enhance the flavors and adds an additional layer to the spice mix to “cure” the meat. And, our bodies actually need sodium. So, in moderation, it is okay.

The Apple chutney makes a good foil to balance the heartiness of the rub with a burst of sweetness. Whiskey adds an earthy tone. I like a touch of curry. But, it isn’t necessary. Leave it out if you just want to experience the apples and whiskey as they are.

Northwestern Coffee rubbed Hanger steak starts with a tender cut of beef

The steak we chose for today is a hanger steak. This is actually the second most tender part of the cow (next to tenderloin). But, it has a lot more flavor. There is an inedible line of fat in it. Make sure the steaks you get have that removed. It is a cut from between the rib and loin, that hangs between the two cuts. It used to be used for burger meat. Or, butcher’s would save them for themselves (earning it the name butcher steak). If you can’t get hanger, you can substitute flank, skirt, flat iron or tri-tip. Meat eaters love to go for the big cuts like sirloin, porterhouse, or rib eye. But, these “flat steaks” have so much more to offer at a lower price. So, why not indulge?

Of course, you can substitute other meats or even make a vegan version with meat substitutes. But, don’t limit the use of the rub to meat or meat like substitutes. Hearty Vegetables such as eggplant, zucchini, or Portobello mushrooms, among others benefit from this rub. We pair it with apples here. But, you can make a more savory relish or chutney like corn or fava bean as well.

For those of you who think coffee is for breakfast, try this dish paired with eggs and home fries for an eye opening twist on steak and eggs. What’s not to like?

Northwestern Coffee rubbed Hanger steak with Whiskey apple chutney

cheffd
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
marinating time 2 hours
Course Main Course
Cuisine American, Northwest, Washington state
Servings 6 people

Ingredients
  

  • 3 Lbs Trimmed Hanger steak
  • For the rub:
  • 1/2 cup fresh ground coffee (grind extra fine, use a deep roasted coffee)
  • 1/4 cup Chili Powder
  • 1/4 cup ground cumin
  • 1/4 cup brown sugar
  • 1/4 cup mustard powder
  • 1 Tbsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • For chutney:
  • 2 cups diced fresh apple
  • 1 cup diced sweet onion
  • 1 Tbsp finely chopped fresh ginger
  • 1/4 cup sugar
  • 1/4 cup Whiskey (preferably from Washington or Oregon)
  • 1/4 cup Cider vinegar
  • 1 each cinnamon stick
  • 1/2 tsp curry powder (optional)
  • 1/4 cup chopped scallion
  • coconut oil to cook

Instructions
 

  • Make the rub: mix together all the spices until well blended. Then, rub the steak with the spice blend. Refrigerate for at least 2 hours. If you can make it the day before and let it marinate over night, even better. You want the flavors to penetrate the meat.
  • make the chutney: Heat coconut oil over medium high heat. Put the cinnamon stick in the oil. Add in the onions and ginger and stir. Cook until translucent. Then add in the sugar and stir until melted. Add the apples and spread them evenly. Allow them to caramelize a bit, then stir. Add in curry if desired (optional). Add in the whiskey and burn off the alcohol by flaming the pan. If you don't feel comfortable with the flames, turn down the heat and allow the whiskey to cook down. Add the vinegar and reduce by half. Stir to evenly combine everything. The liquid should be more of a glaze, and the apples should maintain their shape, but be relatively softened. Remove from the heat and fold in the scallions for color and texture.
  • Fire up your grille and cook the flank steak. You want a medium high heat to get nice markings, but not burn. Cook about 3 to 5 minutes per side. Then remove from the grill e and let it rest for about 5 minutes before cutting. If you cut it straight off the grille, the juices will bleed out and the steak will become tough and dry. I like rare to medium rare. Cook longer if you desire.
  • Slice the steak and fan it on a platter. Serve it with the apple chutney.
Keyword coffee rub, Hanger steak, Northwestern, Washington State, whiskey apple chutney
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