Pepper-Crusted Steak with Hazelnut Slaw

Ingredients

For Steak:

4 grass-fed beef steaks

Kosher salt

2 tablespoons black peppercorns

2 teaspoons Sichuan peppercorns (dried berry only, excluding black seeds), optional

2 teaspoons coriander seeds

2 teaspoons fennel seeds

Melted ghee or olive oil

For Coleslaw:

1 shallot, finely diced

1/2 cup apple cider vinegar

2 teaspoons maple syrup

2 teaspoons kosher salt

1 teaspoon lemon zest, from one lemon

6 cups finely shredded cabbage (from 1 medium cabbage)

2 tablespoons local sunflower oil

1 sweet apple, sliced and finely chopped (i.e. Liberty, Pink Lady)

½ cup hazelnuts, toasted and cooled

1 cup diced parsley

Directions

1. One hour before you plan to cook your meal, place the steaks on a plate and season all over with salt. Coarsely grind the peppercorns, Sichuan peppercorns, coriander and fennel seeds in a spice grinder. (You can also use a clean coffee grinder or mortar and pestle.) Season the steaks liberally with the spice blend. You may not need all of it. Place the steaks uncovered in the fridge.

2. For the coleslaw, place the shallots in a small bowl and add the apple cider vinegar, maple syrup, salt and lemon zest. Stir to combine and let sit to pickle for 15 minutes.

3. Combine the cabbage with the shallots and all their pickling liquid. Add the sunflower oil and let the cabbage mixture sit at room temperature until the steaks are done.

This recipe calls for a delicious spice blend that includes Sichuan peppercorns (which are not actually peppercorns, but rather the berry of the prickly ash plant, a woody shrub found throughout North America). These peppercorns lend a zingy, tingly and peppery flavor to dishes. You can purchase them locally from Penzey’s Spices or forage them after consulting a wild foods expert. No Sichuan peppercorns? No problem. This recipe is just as tasty without them!

Serves 4 . Prep 1 hour . Cook 10 min

4. When you’re ready to cook the steaks, preheat the grill to high and brush the grates with a little olive oil. Drizzle a small amount of melted ghee or olive oil over each steak, then place them on the grill. Close the grill’s lid and cook for about 4 minutes per side or until desired doneness (125 degrees F for medium or 130 degrees F for medium-well when measured with an instant-read thermometer). Place the steaks on a cutting board and let them rest for 5 minutes before slicing across the grain.

5. Toss the cabbage mixture with the apples, hazelnuts and parsley right before serving. Season with salt to taste and serve alongside the sliced steak.