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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Spiced and Grilled Steaks with Citrus Chutney
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