Ingredients

The following ingredients have 6 Servings
  • 1 pint grape tomatoes (halved)
  • 1 can (14.5 oz. fire-roasted diced tomatoes)
  • 1 shallot (minced)
  • 1/4 cup apple cider vinegar
  • 2 teaspoons smoked paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 pounds hanger steak or skirt steak
  • 1 tablespoon sea salt
  • 1/2 teaspoon Nielsen-Massey Pure Coffee Extract
  • 1/4 teaspoon ground cumin

Instruction

  • To make the tomato relish, combine the first seven ingredients (through the vanilla) in a small saucepan. Bring to a boil, then reduce to a simmer. Let the sauce simmer, stirring occasionally, until the sauce is reduced by half and almost all of the liquid has cooked out – 45 minutes to 1 hour.
  • Meanwhile, combine the salt, coffee extract, and cumin into a thick paste. Rub the paste into both sides of the steak.
  • Heat your grill to 500 degrees F and cook the steak for 7-10 minutes on each side, or until cooked to your desired level of doneness. Remove from the heat and tent with foil; let rest 10 minutes.
  • Slice the steak across the grain and serve with the tomato relish.