For rub, in a small bowl combine ground coffee, brown sugar, chipotle powder, salt and cayenne pepper.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
A warmly spiced coffee rub stands up nicely to a steak's rich beefy flavor, adding depth and a subtle bitter undertone. Be sure to let the steaks stand 30 minutes before grilling.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. coffee beans, finely ground | ||
| 1 tbsp. Hy-Vee brown sugar, packed | ||
| 1 ½ tsp. chipotle chile powder | ||
| 1 tsp. kosher salt | ||
| ½ tsp. cayenne pepper | ||
| 4 (6-oz. each) beef tenderloin steaks, 2 inches thick | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| Garlic-and-Herb-Grilled Sweet Potato Fries, optional |
Things To Grab
- Small bowl
- Silicone pastry brush
- Charcoal or gas grill
- Meat thermometer
Directions
- Lightly brush steaks with olive oil; season steaks evenly with rub. Let stand at room temperature for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over medium heat. Grill steaks to desired doneness, turning once. Allow 12 to 15 minutes for medium-rare (130 degrees) or 15 to 18 minutes for medium (140 degrees). Let steaks rest for 3 to 5 minutes before serving.
Serve with Garlic and Herb-Grilled Sweet Potato Fries, if desired.
Related Content, Side Dish
Garlic and Herb-Grilled Sweet Potato Fries
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 110mg
- Sodium: 580mg
- Total Carbohydrates: 5g
- Protein: 38g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2015.