Recipe courtesy of Bobby Flay
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Southwest Steak
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
2 servings
Level:
Easy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

Coffee Spice Rub:
Smoky Tomato-Red Chile Salsa:

Directions

Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub 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:

Whisk all of the ingredients in a bowl. 

Smoky Tomato-Red Chile Salsa:

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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