Coffee-Rubbed Steak with Brussels Sprouts Salad

My sister made this for us when I was visiting her, and I thought it was really good! Would make again.

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1 tablespoon ground coffee beans
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 pound hanger steak
1/4 cup olive oil, divided
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
3 cups shredded Brussels sprouts
1/3 cup chopped toasted pecans
1 ounce blue cheese, crumbled (about 1/4 cup) (Mandy subbed goat cheese)

Heat a large cast-iron skillet over medium-high.
Stir together coffee, 5/8 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Sprinkle mixture evenly over steak, pressing gently to adhere.
Add 1 tablespoon oil to skillet.
Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until a thermometer inserted in thickest portion registers 120°F, 6 to 7 minutes. Remove from skillet; set aside.
Whisk together vinegar, mustard, honey, remaining 3 tablespoons olive oil, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt in a large bowl. Add Brussels sprouts, pecans, and blue cheese; toss to coat.
Slice steak against the grain. Serve with Brussels sprouts salad.

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Filed under beef dishes, salads, Uncategorized

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