Spiced and Grilled Steaks with Citrus Chutney
(This sugarfree steak rub is delicious and the dry spice mix will help these steaks take color quickly, so keep a close eye on them.)
½ grapefruit, thinly sliced, seeds removed
8 oz. kumquats, sliced, seeds removed
1 shallot, finely chopped
2/3 cup Lite&Sweet
Pinch of salt
1 tbsp. white wine vinegar
2 Tbsp. ground coriander
2 Tbsp. ground coffee
2 Tbsp. Salt
4 tsp. Lite&Sweet
4 tsp. unsweetened cocoa powder
1 tbsp. freshly ground black pepper
Vegetable oil (for grilling)
2 hanger steaks
Chutney: Bring grapefruit, kumquats, shallots, Lite&Sweet, salt, and ¼ cup water to simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed until citrus is soft and liquid is syrupy, 55-60 minutes. Stir in vinegar and let it cool. Cover and chill. (Chutney can be made 1 week ahead. Keep chilled)
Steak: In a small bowl mix together ground coriander, coffee, salt, Lite&Sweet, cocoa powder, and pepper. Seasoned the steaks generously with the mixture. Set aside. Prepare the grill for medium-high heat; lightly oil grate. Grill the steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let it rest for 10 minutes, then slice against the grain. Serve with citrus chutney. (Rub can be made 1 day ahead. Store airtight at room temperature.
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