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Coffee-Rubbed Hanger Steak with Smokey Vanilla-Tomato Relish

Coffee-Rubbed Hanger Steak with Smokey Vanilla-Tomato Relish

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1 pint470 ml grape tomatoes, halved
1 can (14.5 oz.410 g) fire-roasted diced tomatoes
1 shallot, minced
1/4 cup60 ml apple cider vinegar
2 teaspoons smoked paprika
2 teaspoons brown sugar
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 pounds910 g hanger steak or skirt steak
1 tablespoon sea salt
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Coffee Extract
1/4 teaspoon ground cumin

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 F260 degrees C 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.

Recipe by Lauren Keating of Healthy Delicious




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