Categories: Meals
Ingredients
- 1 tbsp. ground coffee beans
- 3/4 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1 lb. hanger steak
- 1/4 cup olive oil, divided
- 1 tbsp. apple cider vinegar
- 2 tsp Dijon
- 1 tsp honey
- 3 cups shredded Brussels sprouts
- 1/3 cup chopped toasted pecans
- 1 oz. blue cheese, crumbled
Directions
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Heat a large cast-iron skillet over medium-high. Stir together coffee, 5/8 tsp salt, and 1/2 tsp pepper in a small bowl. Sprinkle mixture evenly over steak, pressing gently to adhere. Add 1 tbsp. oil to skillet. Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until cooked to your liking, 6-7 minutes. Remove from skillet; set aside.
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Whisk together vinegar, mustard, honey, remaining 3 tbsp. olive oil, remaining 1/4 tsp pepper, and remaining 1/8 tsp salt in a large bowl. Add Brussels sprouts, pecans and blue cheese; toss to coat.
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Slice steak against the grain. Serve with Brussels sprouts salad.