Giddy-Up Steak with Onion-Date Compote

Simply delicious!

Recipe courtesy of Aarti Sequeira:
Prep Time:  30 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 4 servings

INGREDIENTS

Rub:

• 2 tablespoons chile powder
• 1 tablespoon ground coffee
• 1 1/2 tablespoons brown sugar
• 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

Compote:

• 2 tablespoons olive oil
• 4 large onions, sliced very thinly
• Kosher salt
• 4 dates, pitted and minced
• 1 tablespoon balsamic vinegar
• 1/2 cup water
• Vegetable or canola oil, for greasing

DIRECTIONS

For the rub:

1. In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets.
2. Pour half the mixture over 1 side of the flank steak and massage into the meat.
3. Turn the steak over and pour the other half over the meat and massage in.
4. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge.

For the compote:

1. Heat the olive oil in a very large skillet over medium heat.
2. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil.
3. Cover and reduce the heat to low.
4. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.

Then:

1. Warm your grill or grill pan over medium heat.
2. When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes.
3. Pour a little vegetable or canola oil onto a paper towel, and use it to wipe down your grill pan.
4. Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak.
5. After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5 minutes or until the meat reaches your desired doneness (we lie ours medium-rare).
6. Pull the meat onto a chopping board, and tent with foil; allow it to rest for 5 minutes.
7. Slice the steak thinly against the grain on the bias.
8. Serve with a dollop of onion compote on top.

For about a half pound of meat (weight before cooking) - and that's quite a good serving size, 1/4 of the the compote, and the broccoli, it comes out to:

• 669 calories
• 58 g protein
• 52 g carbs
• 25 g fat
• 5 g fiber
• 414 mg sodium