Malted-mole-rubbed hanger steak with ragout
Serves 4
STEAKS
| 1/4 | cup unsweetened cocoa powder |
| 1/4 | cup honey |
| 1 | teaspoon ground cardamom |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon Chinese five-spice powder |
| 1 | teaspoon salt |
| 1 | teaspoon hot chili paste |
| 1/4 | cup malty beer, such as Flag Porter |
| 4 | hanger steaks (7 ounces each) |
2. Set the steaks in a baking dish large enough to hold them in one layer. Add the beer mixture, turn the steaks in the marinade, and cover the dish with plastic wrap. Refrigerate for at least 2 hours.
RAGOUT
| 6 | red bliss potatoes, cut into wedges |
| 1 | fresh fennel bulb with greens |
| 2 | tablespoons olive oil |
| 2 | large tomatoes, chopped |
| Salt and pepper, to taste |
2. In a large saucepan, combine the potatoes with cold water to cover. Bring to a boil and lower the heat to medium-low. Simmer the potatoes for 10 minutes or until just tender but not falling apart. Drain them and cool.
3. Remove greens from fennel bulb, chop the greens, and set aside. Cut fennel bulb into wedges.
4. In a large skillet over medium-high heat, heat the oil. Cook the fennel, stirring occasionally, for 5 to 6 minutes, or until golden brown. Add the potatoes, tomatoes, salt, and pepper. Cook 2 to 3 minutes or until the mixture is hot. Keep warm.
5. When the charcoal is covered in white ash and the fire is hot (you can hold your hand above the grate for only a second), cook the steaks for about 4 minutes on a side, then turn and cook for 5 to 6 minutes more for medium-rare. Remove from grill, cover loosely with foil, and let sit for a few minutes before serving with the ragout. Garnish with fennel greens.
All recipes adapted fromDaniel Bruce 
