Coffee-Crusted Steak


Posted: May 31

Time: 1 hour

Yield: 4 servings

recipe image

Do you know what might enhance the smokiness and savory flavor of a great steak? A cup of joe seared into the crust! Coffee-Crusted Steak uses a unique blend of brown sugar, spices, and of course coffee to make a malty, sweet, and aromatic coating that compliments the juicy, savoriness of the steak. Topping it with herbaceous, refreshing, and tangy corn salsa feels almost unfair to other steak dinners. But you can taste the difference from the first bite of Coffee-Crusted Steak.


Ingredients

For the steak: • 2 black Angus strip steaks • 1/4 cup brown sugar • 2 tablespoons ground coffee • 1 teaspoon paprika • 1 teaspoon garlic powder • 1 teaspoon kosher salt • 1/2 teaspoon fresh cracked black pepper • 1/2 teaspoon ground mustard For the herbed corn salsa: • 4 ears corn • 1/3 cup cilantro and basil, mixed, chopped • 3 tablespoons sweet onion, diced • 1 jalapeño pepper, diced • 2 limes, freshly juiced • salt, to taste • pepper, to taste

Directions

Step 1

Preheat the grill to the highest setting.

Step 2

Let the steaks rest at room temperature for at least 30 minutes. This will help them cook evenly.

Step 3

In a bowl, whisk together the brown sugar, ground coffee, paprika, garlic powder, kosher salt, black pepper, and ground mustard.

Step 4

Rub the spice mixture on both sides of the steaks.

Step 5

Place the steaks on the grill and cook for 5 minutes on one side.

Step 6

Flip the steaks and cook to your desired level of doneness, about 3-5 minutes.

Step 7

Transfer the steak to a plate and let rest for 10-15 minutes.

Step 8

Place the corn directly on the grill grates and cook, rotating the corn every 2 minutes, for 10 minutes.

Step 9

Transfer the corn from the grill and allow it to cool slightly.

Step 10

Slice the kernels from the cob.

Step 11

In a bowl, stir the grilled corn, cilantro-basil mix, onion, jalapeño, lime juice, salt, and pepper, tossing to combine.

Step 12

Slice the steak against the grain.

Step 13

Serve topped with the salsa.


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