Coffee spice rubbed flank steak with caramelized onion and date compote - PALEO friendly!

I love Food Network.  There are certain shows that I DVR to ensure that I don't miss a fabulous recipe.  One of the shows I watch religiously (even repeats) is Aarti Party, hosted by Aarti Sequeira, the Season 6 winner of The Next Food Network Star.  She is a fabulous, fun chef who fuses traditional Indian flavors into all her cooking, whether traditional Indian or not.  And I love it.

I've made a few of her more traditional recipes before, but this time, I decided to try her recipe for "Giddy-Up Steak with Onion-Date compote".  I barely altered her recipe (I didn't use brown sugar in the rub, did not miss it!), and I'm so glad, because it is FABULOUS and I will definitely make this again.  You have this fabulous coffee spice mixture over a succulent piece of delicious flank steak, and top it with a savory and sweet caramelized onion mixture with decadent dates?  Yes. 

Meaty and sweet.  My new favorite combination!

Here's how I made this delicious Coffee-spice rubbed flank steak with caramelized onion and date compote (and yes, I changed the name because I'm not as creative as Aarti! :) )

I started by caramelizing the onions, because you need time to properly caramelize the onions.  So I sliced the onions (4 large yellow onions), added EVOO to a large skillet, and once the oil was hot enough, added the onions and a bit of salt.  Stir, coating the onions with the oil, and reduce heat to low.  Cover the skillet and let the onions sweat it out!  Stir every now and then, and if the onions have too much water, take the lid off and cook off some of the water.  You'll end up cooking the onions for 45 minutes or so.

While the onions are cooking, now you pit and mince your dates.

While the onions are cooking away, make your spice rub.  Combine chile powder, ground coffee, coriander powder, ground black pepper, kosher salt, and garam masala together, stirring so everything is well combined.  

****Side note on the ground coffee: I don't drink coffee.  But this past winter while in upstate NY, I actually tried a cup (it was 9 degrees outside with a windchill of well below 0), and it was this fabulous K-cup by Donut House - the flavor was Chocolate-Glazed Donut, and I actually liked it.  So my Dad bought a Keurig machine for my apartment so he could have a hot cup of coffee when he visits, and so I bought my own K-cups, and yay was that lucky, because that's what I used and the chocolate flavored coffee makes this recipe even MORE fabulous!!!! End of side note****

Pour half the rub mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for the remainder of time it takes to cook the caramelized onions.

When the onions are caramelized, add the dates, balsamic vinegar, and water. Stir and cook, covered, for another 15 minutes.

Next, heat your grill pan (or a real grill if you're that fancy) over medium heat and coat heavily with Pam spray (or similar).

Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. If the pan doesn't sizzle when the meat comes into contact, it's not hot enough.  Important to get that heat so the spice rub stays on and forms a crust.  After 4-5 minutes of cooking, flip the steak over, and cook another 4 to 5. Remove from grill pan to a cutting board, and allow the meat to rest for 5 minutes.

Slice the flank steak, spoon a healthy portion of the onion-date compote on top, and INHALE.  Go back for seconds so you can appreciate the flavors!!!

YUM!

Giddy-Up Steak with Onion-Date compote
Recipe slightly altered from Aarti Party

Ingredients

2 tablespoons chile powder
1 tablespoon ground coffee - HIGHLY recommend using Donut House's Chocolate Glazed Donut... that chocolate taste just makes this rub even more phenomenal!
1/2 teaspoon coriander powder
1/2 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon garam masala
1 (2-pound) flank steak

2 tablespoons olive oil
4 large onions, sliced very thinly
Kosher salt

8 dates, pitted and minced
1 tablespoon balsamic vinegar
1/2 cup water
Pam spray

Directions
1.  Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.  If too much water, cook the onions without the lid to let some of the water cook off and to get a nice brown color on the onions. 

2. Meanwhile, in a small bowl, combine all dry rub ingredients (chile powder, ground coffee, coriander powder, ground black pepper, kosher salt, and garam masala) and stir together.
3. Pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for the remainder of time it takes to cook the caramelized onions. 

4. When the onions are caramelized, add the dates, balsamic vinegar, and water. Stir and cook, covered, for another 15 minutes.

5. Warm your grill or grill pan over medium heat and coat heavily with Pam spray (or similar).

6. Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. If the pan doesn't sizzle when the meat comes into contact, it's not hot enough.  Important to get that heat so the spice rub stays on and forms a crust.  After 4-5 minutes of cooking, flip the steak over, and cook another 4 to 5. Remove from grill pan to a cutting board, and allow the meat to rest for 5 minutes.

7. Slice the flank steak, spoon a healthy portion of the onion-date compote on top, and INHALE.  Go back for seconds so you can appreciate the flavors!!!