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Mocha rubbed hanger steak, sliced on a cutting board with coffee beans, chocolate and spices.
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Mocha-Rubbed Hanger Steak

Roasted coffee and fruity cocoa flavors are perfectly suited to rich steak. When mocha spice rub meets succulent steak you get a sultry union of warm, aromatic, smoky, spiced flavor. 
Total Time45 minutes
Course: Main Course

Ingredients

  • 1 pound Hanger Steak
  • ¾ teaspoon Salt
  • 10 dashes Worcestershire Sauce (optional)
  • 2 tablespoons Vegetable Oil

Mocha Spice Rub

  • 1 teaspoon Brown Sugar
  • ¼ teaspoon Ground Coffee
  • ¼ teaspoon Cocoa Powder
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Cumin
  • ⅛ teaspoon Allspice
  • ⅛ teaspoon Cardamom

Instructions

  • Optional: Pat steak dry with paper towel. Rub evenly with salt and worcestershire sauce, if using. Place steak on wire rack set in rimmed baking sheet; place in the refrigerator, uncovered for 24 hours.
  • If you skipped step 1, pat steak dry with paper towel; rub steak evenly with salt only. Set steak aside at room temperature for 30 minutes. Pat steak dry again before continuing. 
  • Meanwhile, in a small bowl, mix together all ingredients for spice rub, breaking apart any chunks of brown sugar. Rub steak evenly with spice rub. 
  • Heat oil in 12-inch cast iron skillet over medium heat until oil is shimmering, about 3 minutes. Set steak in skillet; cook without moving for 3 minutes. Flip steak over; cook for 2 minutes. Continue cooking, flipping every 2 minutes, until steak is well browned on all sides, and temperature at thickest point registers 125 °F for medium rare, about 10 minutes total; or 135 °F for medium. 
  • Transfer steak to cutting board, and tent loosely with aluminum foil. Rest steak for 10 minutes. Slice steak 1-inch thick, and serve. 

Notes

  • Mocha Spice Rub works well on any type of meat including pork, chicken, salmon and shrimp. You can even use the spice rub for a whole roasted cauliflower. 
  • The best substitutes for hanger steak are flank steak, sirloin steak, or flat iron steak. Follow the same cooking technique until the internal temperature reaches 125 °F, but the total cook time may vary. 
  • Double the spice rub recipe if using more than 1.5 pounds of steak. Use ¾ teaspoon salt, and 2 teaspoons spice rub per pound of meat. Save any remaining spice rub.