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Coffee-Chile Strip Steaks, Grilled Endives


  • 2 TBS finely ground dark roast coffee
  • 2 TBS chile powder
  • 2 TBS dark brown sugar
  • 1 TBS smoked paprika
  • 1 1/2 tsp cumin
  • 1 TBS kosher salt
  • Four 10-oz strip steaks


  1. In a small bowl, stir together the coffee, chile powder, brown sugar, paprika, cumin, and salt until evenly mixed. Rub the mixture on all sides of the steaks. Let steaks sit at room temperature for 30 minutes.
  2. Grill the steaks over moderate heat, turning once, until they are charred outside and medium-rare within, about 11-13 minutes. Transfer to a clean plate and let rest for 10 minutes before serving. Serve with chimichurri sauce.

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