What’s better than a delicious steak cooked to perfection? A delicious steak with the perfect rub. I do not eat meat, but my husband does very occasionally, and when he does, it has to be great. I have used coffee in my rubs for pork tenderloin in the past but never used it with red meat. I can honestly say it turned out to be the best I’ve ever tasted (yes, I have to taste what I cook. It’s a teeny tiny bite, but that’s what all great cooks do! ) The coffee adds a richness and depth of flavor and the chipotle adds just the right amount of heat. It is truly the perfect combination.
My Cucumber Mango Salad is one of my favorites that I make often and is a refreshing change from a green salad. It adds a light, bright, citrus flavor that balances out the steak perfectly and stays fresh in the fridge for days.
I always keep a few jars of this instant coffee in my pantry to use for various recipes and I highly recommend it for this steak rub.
Chipotle Coffee Steak Rub
2 teaspoons finely ground coffee
1 teaspoon chipotle-chile powder
2 teaspoons salt
1 teaspoon brown sugar
1/2 teaspoon ground coriander
2 (8-10 ounce) New York Strip Steaks (or your favorite cut)
Mix all ingredients together and coat steaks evenly with the rub. Lest rest at room temperature for 1-2 hours. Prepare a grill (or in my case, a cast iron skillet which cooked my steaks perfectly). Lightly oil your pan and grill steaks, turning when lightly charred (don’t forget to grill the sides). Transfer to cutting board and let rest for 15 minutes before thinly slicing and serve with a side of Cucumber Mango Salad.
Cucumber Mango Salad
1 ripe mango, cut into one-inch cubes (about 1 cup)
1 English cucumber, cut into one-inch cubes (about 1 cup)
1/3 cup diced red onions
1/4 cup chopped cilantro
red pepper flakes to taste
Juice from 1 lime
Freshly ground black pepper
Mix all ingredients together in a bowl and refrigerate. Serve with Chipotle Coffee Steak.