Ingredients

• Coffee Chile Spice Rub:
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1/4 cup finely ground dark roast coffee beans
• 1/4 cup ground ancho chile pepper
• 1/4 cup brown sugar
• 2 1/2 tablespoons kosher salt
• 2 tablespoons hot smoked paprika
• 2 teaspoons ground black pepper
• 2 teaspoons red pepper flakes
• Steak:
• 1 pound hanger steak
• salt to taste
• 1 teaspoon olive oil
• 4 shallots, halved
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 1 tablespoon butter, cut in small pieces
• Salad Dressing:
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• 2 teaspoons honey
• salt and ground black pepper to taste
• Salad:
• 1 bulb fennel, halved
• 1/2 lemon, juiced
• 1/2 apple, cut into matchstick-size pieces
• 1 tablespoon fresh mint leaves, or to taste
• 1 tablespoon fresh parsley leaves, or to taste
• 1 tablespoon fresh cilantro leaves, or to taste
• 1/4 cup pomegranate seeds
• 2 tablespoons chopped hazelnuts

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Instructions

1. Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.