Coffee-Rubbed Grilled Steak
Coffee-Rubbed Grilled Steak
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  • 3 tablespoons Vieux Carre Blend ground French Market Coffee
  • 2 tablespoons ancho chili powder (or other dark chili powder)
  • 2 tablespoons dark brown sugar
  • 1 tablespoon coarse sea salt
  • 1 tablespoon hot smoked Spanish paprika (pimentón)
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard powder
  • Olive oil
  • 2 pounds skirt, flank or hanger steak
  • Fleur de sel, for garnish, optional
  • Sautéed greens and crusty bread, for serving, optional
  1. WHISK together coffee, chili powder, brown sugar, salt, paprika, black pepper, coriander and mustard
  2. BRUSH steak with olive oil, then generously rub steak with coffee and spice mixture. (The longer you leave the rub on the steak the more flavorful it will be.)
  3. TRANSFER steak to refrigerator, cover and chill, allowing steak to absorb flavors, for at least one hour and up to overnight. Let steaks stand at room temperature for 30 minutes before cooking.
  4. PREHEAT grill for direct cooking over medium-high to high heat. Grill steaks for 3 minutes per side (for medium rare) with the lid closed.
  5. TRANSFER steaks to a cutting board and let stand, tented with foil, for 5 minutes. Reserve any juices released from cooked steaks.
  6. SLICE steaks on a diagonal, then transfer to serving platter. Pour cooking juices over sliced steak and sprinkle with a little fleur de sel, if desired.
  7. SERVE with sautéed greens and a nice loaf of crusty bread.

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