RECIPE: Coffee Rub Flank Steak with Herbed Roasted Potatoes

Years ago, I discovered a coffee rub for steak, and I have always wanted to recreate it. The coffee brought out the sweet and smokiness of the grilled steak. It was quite surprising. This rub gets pretty close but brings in a bit of spiciness. I have also discovered the ease and thriftiness of flank steak. You quick sear it, and it's done! And it is very inexpensive-as far as beef goes. We've been using this cut all winter, using hot grill tops or heavy skillets to sear the beef, until it's nice enough to get grilling again outside!

Coffee Rub Flank Steak with Herbed Roasted Potatoes



1 -1 1/2 lb. flank steak, fat trimmed

Coffee Rub
2 Tbsp. Ancho chili powder
2 Tbsp. fresh ground coffee beans
5 tsp. dark brown sugar
1 Tbsp. smoked paprika
1/2 tsp. paprika
1 1/2 tsp. dried oregano
1 1 /2 tsp. ground black pepper
1 1 /2 tsp. ground coriander
1 1/2 tsp. dried mustard
1 tsp. Chili de Arbol
1 tsp. ground ginger
1 Tbsp. Kosher salt

Mix all together and store in a plastic storage container. 

2 Tbsp. canola oil


1 lb. uncooked potatoes, peeled (russets or Yukon golds)
2 1/2 tsp. olive oil, divided
1/4 tsp. sea salt
2 cloves garlic, minced
1/2 tsp. fresh sage
1/2 tsp. fresh thyme
1/2 tsp. ground pepper


Preheat oven to 500˚, and heat a square roasting pan in the hot oven for 10 minutes. Meanwhile, toss potatoes with 1 1/2 tsp. olive oil and sea salt. Reduce heat to 425˚. Spread potatoes in the hot pan and roast for 20-25 minutes. Meanwhile combine the remaining 1 tsp. of oil with the herbs. Toss the herb blend with the potatoes after the 20 minutes, and cook until golden brown-about 10-15 more minutes. Toss occasionally for even browning. Serve hot wih the steak.



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