Cocoa powder and coffee add an intensity of flavor to beef, and it’s my husband Ryan’s favorite way for me to prepare a steak for him. I was inspired to pair these hanger steaks with this radicchio salad by a date night meal we had at the restaurant Lilia in Brooklyn. There were many delicious dishes that night, but the boldly acidic radicchio salad with balsamic dressing was my favorite. It’s the perfect match for the steaks (just like Ryan is the perfect match for me!).
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon fine-ground coffee
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 2 hanger steaks (about 1 pound each), patted dry
- 2 tablespoons vegetable oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head radicchio, leaves separated and torn
- 1/4 cup crumbled gorgonzola cheese (I prefer to crumble the cheese myself vs. buying the pre-crumbled kind at the store)
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped toasted hazelnuts or almonds (skin-on is fine)
Instructions
- For the steaks: In a small bowl, combine the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and pepper. Use a paper towel to dry the steaks. Rub the steaks with the spice mixture and let stand at room temperature for 30 minutes.
- Heat a cast-iron skillet over medium-high heat for a few minutes. Add the vegetable oil and steaks. Cook the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium-rare, about 3 minutes per side for a total of 12 minutes. Transfer the steaks to a plate or cutting board and let rest for a few minutes.
- For the salad: Whisk the vinegar, olive oil and salt and pepper to taste in a small bowl. In a large bowl, add the radicchio along with the cheese and red onion. Add the dressing to the salad. Sprinkle with the hazelnuts and toss to coat. Let stand for about 10 minutes.
- Slice the steaks against the grain. Serve with the salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 617 |
| Total Fat | 44 g |
| Saturated Fat | 14 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 49 g |
| Cholesterol | 152 mg |
| Sodium | 709 mg |
Reviews
This review is for the salad….OMG, literally one of the best salads I have ever had!! Wow ❤️
Besides Ryan’s pickled onions, this salad is my favorite Katie recipe. The steak is the side to the salad. Every time I make it (5 times already since it aired) I think, this is my favorite salad. Radicchio lovers, rejoice.
This was SO good and SO easy! Whipped up an amazing Valentine’s Day dinner in less than an hour! I’m not a huge fan of hazelnuts so I substituted marcona almonds, so yummy! I’ll be making this again for sure.
The recipe for the salad doesn’t match what she made on the show. She said to use equal amounts of oil and vinegar.