Coffee Rubbed Steak

Prep time: 20 minutes | Cook time: 8-10 minutes | Total time: 30 minutes | Serves: 2

My family does a lot of grilling during the warmer months and after a while, we need a change from our usual fare.

Steak tends to be the meat of my boys’ choice most of the time, so it is nice to have a few different ways to prepare it.

One way that we enjoy it is coffee-rubbed.

A lot of Red-eye steaks call for gravy to be made with the coffee grounds, which is fine during the winter.

When we are grilling though, the last thing I want to do is turn on the stove!

We had to figure out how to get all those great flavours of a Red-eye steak, into a grilled steak. This is what we came up with!

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Ingredients

• 1 Tbsp finely ground coffee beans (fresh is best, but if you don’t have a grinder, pre-ground works too!)
• 1 ½ tsp packed dark brown sugar
• 1 tsp Kosher salt
• ½ tsp onion powder
• ½ tsp ground coriander
• ¼ tsp garlic powder
• 2 (1 to 1 ½ “ thick) striploin steaks- about
• 2 tsp oil, divided

Instructions

1. Combine all ingredients except for the steak and the oil together in a small bowl.

2. Rub the spice mixture into the steaks, making sure to season the edges and the sides. Set on a plate at room temperature for at least 15 minutes. Or you can refrigerate uncovered several hours or overnight. Just make sure the steak comes to room temperature before grilling. (This greatly affects how tender your steak will be!)

3. Heat an outdoor grill to medium-high, direct heat. Brush each steak with 1 tsp of oil.

4. Place the steaks on the grill, cover and grill until grill marks form on the bottom, about 3-4 minutes. Flip the steaks and continue to grill until desired doneness, about 2 minutes for 130-135F or medium-rare. If the steaks are browning too quickly, turn down the gas, or move the steaks to a cooler part of the grill.

5. Transfer steaks to a clean cutting board and let rest 5 minutes. Slice steaks on a diagonal to ¼ “ thick slices.

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