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Recipe courtesy of Bobby Flay

Southwest Steak

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 2 servings
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Coffee Spice Rub:

Smoky Tomato-Red Chile Salsa:


  1. 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.

Coffee Spice Rub:

  1. Whisk all of the ingredients in a bowl.

Smoky Tomato-Red Chile Salsa:

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

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