Coffee-Rubbed Grilled Steak
- 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
- WHISK together coffee, chili powder, brown sugar, salt, paprika, black pepper, coriander and mustard
- 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.)
- 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.
- 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.
- TRANSFER steaks to a cutting board and let stand, tented with foil, for 5 minutes. Reserve any juices released from cooked steaks.
- 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.
- SERVE with sautéed greens and a nice loaf of crusty bread.
Coffee-Rubbed Grilled Steak Coffee isn’t just for drinking! The combination of coffee grinds, ancho chile powder and brown sugar provides a deep flavor when rubbed on steaks. This rub works well on just about any cut of meat so feel free to use flank, skirt, hanger or tri-tip steaks for this recipe. The longer the steak sits with the rub the deeper the flavor.Category: Entree Hashtags: #coffeerubbedsteak #FrenchMarketCoffeenotjustforbreakfast #grilling #memorialday #summergrilling #fathersday Prep time: 10 minutes plus time to marinate Cook time: 8 minutes Yield: 6 servingsIngredients: 3 tablespoons finely ground French Market Coffee 2 tablespoons ancho chile powder or other dark chile powder 2 tablespoons dark brown sugar 1 tablespoon coarse sea salt 1 tablespoon hot smoked Spanish paprika (Pimenton) 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 Serve with sautéed greensDirections: Whisk together the coffee, chile powder, brown sugar, salt, paprika, black pepper, coriander and mustard.Brush the steak with the olive oil and generously rub the steak with coffee and spice rub. The longer you leave the rub on the steak the more flavorful it will be. Transfer the steaks to the refrigerator, cover and let stand for at least one hour and up to over night. Let the steaks stand at room temperature for 30 minutes before cooking.Preheat the grill for direct cooking over medium-high to high heat. Cook the steaks for 3 minutes per side,for medium rare, with the lid closed.Transfer the steaks to a cutting board and let stand, tented with foil, for 5 minutes. Slice the steaks on a diagonal and transfer the steaks to a platter. Pour the juices over the steak and sprinkle with a little fleur de sel. Serve with sautéed greens and a nice loaf of bread.