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