Espresso Rubbed Steak with Chimichurri Sauce Recipe
User Reviews
4.7
28 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
510 kcal
-
Course
Main Course
-
Cuisine
South American
Espresso Rubbed Steak with Chimichurri Sauce Recipe
Report
Let the bold and savory notes of Espresso Rubbed Steak with Chimichurri Sauce. This coffee-rubbed steak will transport you straight to the heart of Argentina's culinary tradition.
Share:
Ingredients
For the Steak
- 1 1/2 lbs. sirloin steak about four medium-sized steaks, fat trimmed, boneless
- 1 tsp. instant espresso coffee powder
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano crushed, dried
- 1/2 tsp. black pepper ground
- 1 tsp. kosher salt
For the Chimichurri Sauce
- 1/2 c. parsley fresh leaves
- 1/2 c. cilantro fresh leaves
- 3-4 garlic peeled, cloves
- 2 tsp. oregano dried
- 2 tablespoons red wine vinegar
- 1 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Remove the steaks from cold storage and let them come to room temperature for 15-30 minutes. In a small bowl, mix together the espresso powder, chili powder, garlic powder, oregano, and black pepper. Rub the room-temperature steaks with the spice mixture and set aside for 10-15 minutes.
- Meanwhile, prepare the Chimichurri sauce. In the bowl of a food processor or blender, combine the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes. Measure out the olive oil in a liquid measuring cup. Turn the processor or blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like consistency. Set aside to let the flavors mingle.
- Prepare a medium-high heat grill or heat a grill pan coated with non-stick spray. Dust the steaks with the kosher salt, then grill for 5-8 minutes per side or until done to your liking.
- Cover with foil and let rest in a cutting board for 5-10 minutes before carving crosswise into thick strips. Spoon and top with Chimichurri sauce. You can serve it warm with fluffy and crispy potatoes!
Notes
- Store the Espresso Rubbed Steak with chimichurri sauce in an airtight container in the refrigerator; it will remain fresh for up to 3-4 days. You can freeze the steak, but it's best to do so without the sauce for optimal texture, and it will last up to 3 months.
- Reheating is possible either in a microwave or skillet over medium heat, but be cautious to avoid overcooking. Gently reheating in a skillet is recommended for the best texture, especially if the steak was previously frozen.
Nutrition Information
Show Details
Serving
1serving
Calories
510kcal
(26%)
Carbohydrates
8g
(3%)
Protein
40g
(80%)
Fat
36g
(55%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
23g
(115%)
Cholesterol
104mg
(35%)
Sodium
1231mg
(51%)
Potassium
1019mg
(22%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
5311IU
(106%)
Vitamin C
48mg
(53%)
Calcium
175mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 510kcal | 26% |
| Carbohydrates | 8g | 3% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 104mg | 35% |
| Sodium | 1231mg | 51% |
| Potassium | 1019mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 5311IU | 106% |
| Vitamin C | 48mg | 53% |
| Calcium | 175mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
28 reviews
Excellent
Other Recipes
You'll Also Love
