Aussie grassfed steak with a smoky chicory coffee rub balances nicely with a grilled pineapple and fennel chutney placed over greens, a super easy and healthy dinner salad!
3 lbs. Aussie grassfed tenderloin or strip steak
For the rub:
1 tablespoon cumin
1 tablespoon ancho chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1/2 tablespoon salt
1/2 tablespoon cayenne pepper
1/2 tablespoon cinnamon
1/2 tablespoon turmeric
For the chutney
1 pineapple cored, skin removed and cut into slices.
3 large bulbs of fennel butt and stalks removed. Sliced into flat 1/2 inch rounds.
Salt & pepper
1/2 teaspoon nutmeg
1/4 cup coconut amino
For the salad:
Bag of mixed greens
Cilantro for garnish
Place steak in a Ziplock bag with the coconut aminos until covered. Remove and lay on platter. Sprinkle rub on both sides of steak and then rub in well.
Prep pineapple and fennel. In a small bowl mix 1/4 cup olive oil with zest & juice of one tangerine, nutmeg, and a pinch of both salt & pepper. Toss the pineapple and fennel in the mixture. Place fennel and pineapple on hot grill. Flip when nice char lines form.
Add steak to grill while contining to cook pineapple and fennel until nicely soft and slightly charred. Then remove and chop into a chutney. Add cilantro into the chutney or sprinkle on top later.
Cook steak about 7 minutes on each side for medium rare or until 139 degrees in the center. Remove from grill, the meat will continue to cook a few degrees more as it rests.
Toss the bag of mixed greens with juice and rind of tangerine, salt & pepper and a drizzle of olive oil to taste. Slice steak and place on top of mixed greens. Top with chutney and a sprinkle of fresh cilantro.