The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
Recipe information
Yield
8 Servings
Ingredients
Chutney
½
8
1
⅔
1
Steak and Assembly
2
2
2
4
4
1
2
Special Equipment
Preparation
Chutney
Step 1
Bring grapefruit, kumquats, shallot, sugar, salt, and ¼ cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45–60 minutes. Stir in vinegar and let cool. Cover and chill.
Step 2
Do Ahead: Chutney can be made 1 week ahead. Keep chilled.
Steak and Assembly
Step 3
Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
Step 4
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you’ll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
Step 5
Do Ahead: Rub can be made 1 day ahead. Store airtight at room temperature.