Coffee Crusted Strip Steak with Herbed Corn Salsa
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Coffee Crusted Strip Steak with Herbed Corn Salsa
Description
The recipe involves rubbing a mixture of brown sugar, ground coffee, smoked paprika, garlic powder, salt, pepper, and ground mustard onto strip steaks. After resting the steaks to remove chill, they are grilled at high heat to a preferred doneness, typically medium-rare at 140°F internal temperature, creating a crusty, flavorful exterior.
Simultaneously, corn ears are grilled and rotated until nicely charred, then kernels are sliced off and tossed with chopped fresh herbs such as cilantro and basil, diced sweet onion, jalapeno, lime juice, salt, and pepper. This salsa adds a bright, tangy element with a bit of heat that contrasts the sweet and bitter coffee crust on the steak.
The steak is sliced against the grain and served topped with the herbed corn salsa, combining tender, caramelized meat with crisp, fresh vegetables. The dish suits a grilled dinner setting and pairs well with a simple side to highlight the salsa's freshness.
Ingredients
coffee crusted steak
- ¼ cup brown sugar Baker’s Corner brand
- 2 tablespoons ground coffee
- 1 teaspoon paprika Stonemill brand
- 1 teaspoon garlic powder brand Stonemill
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon ground mustard
- 2 strip steak Black Angus Choice
herbed corn salsa
- 4 corn ears
- 1/3 cup herbs such as cilantro and basil, chopped
- 3 tablespoons onion diced; sweet variety
- 1 jalapeno pepper diced
- 2 lime freshly juiced
- salt
- black pepper
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!
User Reviews
Overall Rating
5
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