Katie Lee Biegel's Cocoa Rubbed Steak with a Balsamic Radicchio Salad Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Katie Lee Biegel

Cocoa-Rubbed Hanger Steaks with Balsamic Radicchio Salad

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  • Level: Easy
  • Total: 1 hr 15 min (includes resting times)
  • Active: 35 min
  • Yield: 4 servings
Cocoa powder and coffee add an intensity of flavor to beef, and it’s my husband Ryan’s favorite way for me to prepare a steak for him. I was inspired to pair these hanger steaks with this radicchio salad by a date night meal we had at the restaurant Lilia in Brooklyn. There were many delicious dishes that night, but the boldly acidic radicchio salad with balsamic dressing was my favorite. It’s the perfect match for the steaks (just like Ryan is the perfect match for me!).





  1. For the steaks: In a small bowl, combine the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and pepper. Use a paper towel to dry the steaks. Rub the steaks with the spice mixture and let stand at room temperature for 30 minutes.
  2. Heat a cast-iron skillet over medium-high heat for a few minutes. Add the vegetable oil and steaks. Cook the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium-rare, about 3 minutes per side for a total of 12 minutes. Transfer the steaks to a plate or cutting board and let rest for a few minutes.
  3. For the salad: Whisk the vinegar, olive oil and salt and pepper to taste in a small bowl. In a large bowl, add the radicchio along with the cheese and red onion. Add the dressing to the salad. Sprinkle with the hazelnuts and toss to coat. Let stand for about 10 minutes.
  4. Slice the steaks against the grain. Serve with the salad.