Coffee-Crusted Steak with Thyme-Roasted Vegetables


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Coffee-Crusted Steak with Thyme-Roasted Vegetables

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    The savory coffee rub complements the New York strip steaks and pairs with roasted vegetables like shiitake mushrooms and potatoes.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    4 (8-oz.) Hy-Vee Choice Reserve beef New York strip steaks, about 3/4 to 1-inch thick
    2 tbsp. purchased coffee rub for beef
    8 Hy-Vee Smart Bite Potatoes flavor fusion, halved
    8 Brussels sprouts, trimmed and halved
    4 tbsp. Gustare Vita olive oil, divided
    2 ½ tbsp. chopped fresh thyme , divided
    1 ½ tsp. Hy-Vee salt, divided
    ½ tsp. plus 1/8 tsp. Hy-Vee black pepper, divided
    1 (5-oz.) pkg. fresh small whole shiitake mushrooms
    5 tbsp. Hy-Vee unsalted butter, melted; divided
    ½ shallot, finely chopped
    1 ½ tsp. Italian parsley, chopped
    1 clove(s) garlic, minced

    Things To Grab

    • Paper towels
    • Large bowl
    • Large rimmed baking pan
    • Small bowl


    1. Preheat oven to 450 degrees. Pat steaks dry with paper towels. Sprinkle and rub both sides of steaks with coffee rub; let stand at room temperature for 25 minutes. 

    2. Place potatoes and Brussels sprouts in large bowl. Drizzle with 2 tablespoons olive oil; sprinkle with 1 tablespoon thyme, 1/2 teaspoon salt, and ¼ teaspoon pepper. Toss to coat. Arrange in a single layer in large rimmed baking pan. Roast for 12 minutes. 

    3. Toss mushrooms with 2 tablespoons melted butter, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter mushrooms on top of vegetables in baking pan. Roast 7 to 9 minutes or until mushrooms are slightly brown. Transfer vegetables to a bowl; cover to keep warm. Preheat broiler to HIGH. 

    4. Stir together remaining 3 tablespoons melted butter, shallot, parsley, remaining 1/2 tablespoon thyme, garlic, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in small bowl. 

    5. Remove steaks in the rimmed baking pan. Broil 4 inches from heat for 10 to 14 minutes or until steaks reach 130 degrees for medium-rare doneness, turning steaks over halfway through and adding vegetables during the last 30 to 60 seconds. Remove from broiler; spoon butter mixture onto hot steaks. Loosely cover and let stand for 5 minutes before serving. 

    Nutrition facts


    730 Calories per serving

    Amounts Per Serving

    • Total Fat: 53g
    • Cholesterol: 160mg
    • Sodium: 2140mg
    • Total Carbohydrates: 21g
    • Protein: 46g

    Daily Values

    Iron 30%
    Calcium 4%
    Vitamin D 0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons Magazine September 2021