Southwest Steak

Total Time:
20 min
5 min
15 min

2 servings

  • Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa (recipe below).

  • Coffee Spice Rub:

  • 1/4 cup ancho chile powder

  • 1/4 cup finely ground espresso- roast coffee beans

  • 2 tablespoons sweet paprika

  • 2 tablespoons dark brown sugar

  • 1 tablespoon dry mustard

  • 1 tablespoon kosher salt

  • 1 tablespoon freshly ground pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon ground coriander

  • 2 teaspoons ground ginger

  • 2 teaspoons arbol chile powder

  • Whisk all of the ingredients in a bowl.

  • Smoky Tomato-Red Chile Salsa:

  • 1/4 cup red wine vinegar

  • 1/4 cup extra-virgin olive oil

  • 2 teaspoons pureed chipotles in adobo sauce

  • 3 large ripe tomatoes, diced

  • 1 small red onion, halved and thinly sliced

  • 1 serrano chile pepper, seeded and finely chopped

  • 1/4 cup chopped fresh cilantro

  • 2 teaspoons honey

  • Kosher salt and freshly ground pepper

  • Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

  • Photograph by Steve Giralt

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    This recipe is featured in:

    Great Grilled Mains