Coffee Crusted Strip Steak with Herbed Corn Salsa

Name: Coffee Crusted Strip Steak with Herbed Corn Salsa
Prep time: 40 min
Cook time: 10 min
Total time: 1 h
Yield: 4 people
Ingredients: ¼ cup Baker’s Corner Brown Sugar; 2 tablespoons ground coffee; 1 teaspoon Stonemill paprika; 1 teaspoon Stonemill garlic powder; 1 teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; ½ teaspoon ground mustard; 2 Black Angus Choice Strip Steaks; 4 ears corn; 1/3 cup chopped herbs; 3 tablespoons diced sweet onion; 1 jalapeño pepper; 2 limes; salt and pepper

User Reviews

5.0

117 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
10 mins
Total Time
1 hr
Servings
4 people
Course
Main Course
Cuisine
American

Coffee Crusted Strip Steak with Herbed Corn Salsa

Kian Mendoza

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This coffee crusted steak is incredibly flavorful! Topped with a fresh and bright herbed corn salsa, it's the perfect meal to kick off summer.

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Ingredients

Servings

coffee crusted steak

¼ cup Baker’s Corner Brown Sugar
2 tablespoons ground coffee
1 teaspoon Stonemill paprika
1 teaspoon Stonemill garlic powder
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon ground mustard
2 Black Angus Choice Strip Steaks

herbed corn salsa

4 ears corn
1/3 cup chopped herbs, such as cilantro and basil
3 tablespoons diced sweet onion
1 jalapeño pepper, diced
2 limes, freshly juiced
salt and pepper

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Instructions

Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off.
In a bowl, whisk together the brown sugar, ground coffee, smoked paprika, salt, pepper and ground mustard. Rub it all over both sides of the steak.
Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing.
Place the corn directly on grill grates. You can do this while the steak is cooking too! Grill for 10 minutes, rotating the corn every other minute. Remove it from the grill and let it cool slightly. Once cool, slice the kernels off the cob.
In a bowl, stir together the corn, herbs, onion, peppers, lime juice, and a pinch of salt and pepper. Toss a few times to combine it well.
Slice the steak against the grain. Top it with the corn salsa and serve!