If you have a grill, you should be using it right now.
1 tablespoon freshly ground black pepperA spice mill or a mortar and pestleBring grapefruit, kumquats, shallot, sugar, salt, and ¼ cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45–60 minutes. Stir in vinegar and let cool. Cover and chill.Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes.
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub . Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.Dave Muller & Lana Porcello, Outerlands, San Francisco, CA
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