| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- Two 20-ounce boneless rib-eyes
- Kosher salt and freshly ground pepper
- Coffee Spice Rub, recipe follows
- Smoky Tomato-Red Chile Salsa, recipe follows
- 1/4 cup ancho chile powder
- 1/4 cup finely ground espresso- roast coffee beans
- 2 tablespoons sweet paprika
- 2 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons arbol chile powder
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons pureed chipotles in adobo sauce
- 3 large ripe tomatoes, diced
- 1 small red onion, halved and thinly sliced
- 1 serrano chile pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 teaspoons honey
- Kosher salt and freshly ground pepper
Instructions
- Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
- Whisk all of the ingredients in a bowl.
- Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1885 |
| Total Fat | 142 g |
| Saturated Fat | 52 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 17 g |
| Sugar | 25 g |
| Protein | 109 g |
| Cholesterol | 370 mg |
| Sodium | 2240 mg |
Reviews
Classic southeastern flavor nice
The season overpowered the steak. I love the salsa. Prob won’t make again.