Spiced And Grilled Steaks With Citrus Chutney

• 1/2 grapefruit, thinly sliced, seeds removed
• 8 ounces kumquats, sliced, seeds removed
• 1 shallot, finely chopped
• 2/3 cup sugar
• Pinch of kosher salt
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons coriander seeds
• 2 tablespoons ground coffee
• 2 tablespoons kosher salt
• 4 teaspoons light brown sugar
• 4 teaspoons unsweetened cocoa powder
• 1 tablespoon freshly ground black pepper
• Vegetable oil (for grilling)
• 2 hanger steaks, center membrane removed, each cut into 4 pieces
• A spice mill or a mortar and pestle

1. Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
2. Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
3. Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
4. Chutney can be made 1 week ahead. Keep chilled.
5. Rub can be made 1 day ahead. Store airtight at room temperature.

kumquats, shallot, sugar, kosher salt, vinegar, coriander seeds, ground coffee, kosher salt, light brown sugar, cocoa, freshly ground black pepper, vegetable oil, hanger, a spice mill

Taken from www.epicurious.com/recipes/food/views/spiced-and-grilled-steaks-with-citrus-chutney (may not work)