Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad

Cook and stir fennel seeds cumin seeds and coriander seeds in a skillet over medium-high heat until toasted and fragrant 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee ancho chile pepper brown sugar kosher salt paprika black pepper and red pepper flakes. Grind until spice rub is a medium-coarse texture.

Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.

Cook steak in the cast iron skillet until well browned about 4 minutes. Flip and scatter shallots smashed garlic thyme and butter around steak. Cook steak until desired doneness is reached 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.

Whisk juice of 1 lemon lemon zest olive oil honey salt and pepper together in a small bowl until dressing is evenly mixed.

Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple mint parsley and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots pomegranate seeds and hazelnuts on top.