Australian Butchers' Guild
- Meat Beef
- Cut Flank
Try this easy to make coffee rubbed steak out for your weekend specials. Recipe courtesy of butcher Sarah Wadland
Ingredients
| Ingredients | 2 units | 6 units |
| Beef Flank Steak | ||
| Rub | ||
| Coffee grounds (not instant) | 2 tbsp | 6 tbsp |
| Dark brown sugar | 1 tbsp | 3 tbsp |
| Smoked Paprika | 1 tbsp | 3 tbsp |
| Sea salt | 1 tsp | 3 tbsp |
| Black pepper | 1 tsp | 3 tbsp |
| Garlic powder | 1/2 tsp | 1.5 tsp |
| Onion powder | 1/2 tsp | 1.5tsp |
Preparation
BUTCHER – PREPARATION/METHOD
Combine the coffee grounds in a small bowl with the brown sugar, paprika, and all other spices.
Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in.
Let the coffee rubbed steaks rest until they reach room temperature.
Preheat a grill to 450 degrees. Grill steaks to desired doneness. (Best served at medium rare.)
Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.
HOW TO GRILL A COFFEE RUBBED STEAK:
Generously rub both sides of the steak with the coffee spice rub. (Don't worry, our spice rub is mild and will not overpower the steak flavor.) I used 1 ½ teaspoons per side.
Allow the coffee rubbed steaks to rest until they reach room temperature.
Preheat your grill to 450 degrees.
Grill the steaks to your preferred doneness.
Transfer steaks to a plate, cover in foil and rest for 15 minutes before serving.
