Espresso Rubbed Ribeye Steak with Chimichurri

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Cast iron pan

• Small bowl

• Food processer

FOR THE CHIMICHURRI

• ½ cup chopped parsley

• 4 cloves garlic - chopped

• 1 tsp dried oregano

• 2 tsp red pepper flakes

• 3 Tbsp red wine vinegar

• 1 tsp salt

• ½ tsp fresh ground black pepper

• ⅔ cup good-quality extra-virgin olive oil

FOR THE STEAK

• 4 ribeye steaks

• 2 Tbsp Espresso or Dark Roast Coffee grinds

• 1 Tbsp dark brown sugar

• 1 Tbsp smoked paprika

• 1 tsp sea salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

TO MAKE THE CHIMICHURRI

1. Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.

TO MAKE THE STEAK

1. Combine the espresso or coffee in a small bowl with the brown sugar, paprika, and all other spices.

2. Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

3. Preheat a cast iron pan to medium high heat. Cook steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

4. Slice and serve with Chimichurri.