Chili and Coffee-Rubbed Steaks

Chili and Coffee-Rubbed Steaks might be just the American recipe you are searching for. One serving contains 542 calories, 44g of protein, and 39g of fat. This recipe serves 4 and costs $3.57 per serving. It works best as a main course, and is done in roughly 1 hour and 35 minutes. 683 people were glad they tried this recipe. It is brought to you by Foodnetwork. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of flat iron steaks, ground cinnamon, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Chili-Rubbed Rib-Eye Steaks, Chili-Rubbed Steaks & Pan Salsa, and Chili-Espresso Rubbed Steaks with Warm Tomato Sauce.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl. Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure. Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing. Photograph by Con Poulos

 

Step by step:

1. Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently.

2. Transfer to a spice grinder and finely grind.

3. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.

4. Blot the steaks dry.

5. Brush the meat with a little canola oil.

6. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.

7. Preheat a grill to medium high.

8. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare.

9. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

10. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need