Grilled steaks rubbed with coffee-chili mixture
Votes: 1
Time: 1 hour.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
A recipe for grilled flat iron steaks, cut from the chuck. The meat is marinated in a coffee blend of freshly ground coffee, cumin, cinnamon, and chili powder. The steaks are then grilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 flat iron steaks (portioned pieces of beef cut from the shoulder, weighing 220 g each)
- 1.5 tablespoons cumin seeds
- 1/4 cup freshly ground coffee
- Coarse salt and freshly ground pepper
- 1.5 tbsp chili seasoning (chili pepper spice mix, see recipe)
- 1.5 tsp ground cinnamon
- Rapeseed oil
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Cooking the dish according to the recipe:
- Prepare the coffee rub mixture for meat: In a small, dry frying pan, toast the cumin seeds over low heat for 2 minutes until fragrant. Shake the pan frequently.
Place the seeds in a spice grinder and grind thoroughly. Combine the ground cumin in a small bowl with ground coffee, 1 tablespoon of salt, 1.5 tablespoons of black pepper, chili powder, and cinnamon. - Pat the steaks dry. Brush them with a small amount of canola oil. Place the coffee mixture on a baking sheet and coat the steaks in it, using about 1 tablespoon per steak. Cover and refrigerate for no more than 1 hour, otherwise the meat will dry out.
- Preheat the grill to medium-high. Drizzle each steak with a little canola oil and sear for 5-6 minutes on each side until medium-rare. Transfer the steaks to a cutting board and let rest for 15 minutes, then slice.
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