For a quick, yet elevated date night recipe, try Katie's Cocoa-Rubbed Hanger Steaks! Cocoa powder and coffee add an intensity of flavor to the beef and the boldly acidic radicchio salad is a perfect pairing.
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Cocoa-Rubbed Hanger Steaks with Balsamic Radicchio Salad
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 15 min (includes resting times)
Active: 35 min
Yield: 4 servings
Ingredients
Steaks:
1 tablespoon unsweetened cocoa powder
2 teaspoons kosher salt
1 teaspoon light brown sugar
1 teaspoon chili powder
1 teaspoon fine-ground coffee
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
2 hanger steaks (about 1 pound each), patted dry
2 tablespoons vegetable oil
Salad:
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, leaves separated and torn
1/4 cup crumbled gorgonzola cheese (I prefer to crumble the cheese myself vs. buying the pre-crumbled kind at the store)
1/4 cup thinly sliced red onion
2 tablespoons chopped toasted hazelnuts or almonds (skin-on is fine)
Directions
For the steaks: In a small bowl, combine the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and pepper. Use a paper towel to dry the steaks. Rub the steaks with the spice mixture and let stand 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. Cook the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium-rare, about 3 minutes per side for a total of 12 minutes. Transfer the steaks to a plate or cutting board and let rest for a few minutes.
For the salad: Whisk the vinegar, olive oil and salt and pepper to taste in a small bowl. In a large bowl, add the radicchio along with the cheese and red onion. Add the dressing to the salad. Sprinkle with the hazelnuts and toss to coat. Let stand for about 10 minutes.
Slice the steaks against the grain. Serve with the salad.
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Katie Lee Biegel's Cocoa-Rubbed Hanger Steaks | The Kitchen | Food Network
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