Recipe courtesy of Marc Forgione
Chili and Coffee-Rubbed Steaks
Total:
1 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.

Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.

Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

Photograph by Con Poulos

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