Espresso Steak Recipe
This recipe is a unique twist on a grilled steak! Pair this steak with a large tomato salad.
1/4 cup finely ground espresso coffee (not instant)
1/4 cup dark brown sugar, firmly packed
1 1/2 tsp. Kosher salt
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground white pepper
1/8 tsp. five-spice powder
Pinch cayenne pepper
2 1/2 lb. skirt steak, cut into 4 pieces
4 tbsp. olive oil (1 tbsp for the steak and 3 tbsp for the salad)
3 large vine tomatoes
1 tbsp for red wine vinegar
Heat grill to high.
Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.
Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.
Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil, and let rest 5 minutes before thinly slicing at an angle. Serve immediately.
Cut tomato into quarters. Toss tomatoes in red wine vinegar and 3 tbsp olive oil, with salt & pepper, and finely chopped red onions.
Optional: Add Fresh Mozzarella to the tomato salad.