Cowboy Coffee Rubbed Steak: A Flavorful Delight
Welcome! Are you ready to try something new for dinner tonight? Look no further than this delicious Cowboy Coffee Rubbed Steak with Fresh Chopped Veggie Salad. This recipe combines the bold flavors of a coffee-chili rub with the freshness of a vegetable salad to create a mouth-watering meal that is perfect for any occasion.
But what makes this particular recipe stand out? For starters, the coffee rub adds a unique twist to the traditional steak seasoning by incorporating espresso coffee and dried ancho chile powder. These ingredients come together to create a rich and slightly smoky flavor that perfectly complements the juicy and tender ribeye steak.
And let’s not forget about the fresh chopped veggie salad. This colorful mix of tomatoes, English cucumber, and red onion provides a refreshing contrast to the hearty coffee rubbed steak. The salad is dressed simply with extra virgin olive oil and vinegar oregano dressing.
This Cowboy Coffee Rubbed Steak with Fresh Chopped Veggie Salad recipe is not only delicious but also easy to make. It will take you less than 30 minutes to prepare and cook, making it perfect for busy weeknights or weekend gatherings.
So why settle for boring old grilled steak when you can elevate your dinner game with this cowboy-inspired recipe? Trust me, your taste buds will thank you later. Let’s get cookin’!
Why You’ll Love This Recipe
Are you tired of the same old boring steak dinner? Look no further than this Cowboy Coffee Rubbed Steak with Fresh Chopped Veggie Salad recipe! Trust me, you will absolutely love it.
First off, let’s talk about the star of the show – the coffee rubbed steak. This rub is made from a combination of espresso coffee, dried ancho chile powder, coriander powder, dry mustard, brown sugar, salt, and pepper. The resulting flavor is a perfect balance of smoky and savory with just a touch of sweetness. And once you try it, you’ll never go back to plain old salt and pepper on your steak again.
But that’s not all! This recipe also includes a fresh chopped veggie salad to pair perfectly with the rich flavors of the steak. The salad is made with tomatoes, English cucumber, red onion, and a tangy vinaigrette featuring just the right amount of vinegar, oregano, olive oil, salt, and pepper.
But what makes this recipe truly special is how easy it is to make – in just 30 minutes or less you can have a delicious and impressive meal ready to serve. And if you have any leftovers (which we doubt you will!), they can easily be stored and reheated for later.
So why will you love this recipe? Because it’s simple to make, packed with incredible flavor, and sure to impress even the pickiest eaters at your dinner table. Don’t wait any longer to try it out and see for yourself!
Ingredient List
For the coffee rub
- 2 tsp fresh ground black pepper
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp extra-virgin olive oil
- 2 beef steaks, preferably ribeye or any cut you prefer
For the coffee chili rub
- 3 tbsp dry mustard
- 3 tbsp brown sugar
- 2 tsp coriander powder
- 1 tbsp dried ancho chile powder
- 1 tbsp espresso coffee, finely ground
For the Fresh Chopped Veggie Salad
- 2 cups fresh tomato, chopped into small pieces
- 1 English cucumber, diced into bite-sized pieces
- ½ red onion, diced into small pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons vinegar of oregano
The Recipe How-To
Now, the moment we’ve all been waiting for- it’s time to learn how to make the perfect cowboy coffee rubbed steak with fresh chopped veggie salad. This recipe is sure to impress your friends and family at your next gathering.
Here’s what you need to do:
Step 1: Prepare the Coffee Rub
In a small bowl, combine 2 tsp of espresso coffee, 1 tsp of dried oregano, 1 tsp of dry mustard, 1 tsp of brown sugar, 1/2 tsp of salt, 1/2 tsp of coriander powder, 1/2 tsp of dried ancho chile powder, and freshly ground black pepper to taste. Mix until well combined.
Step 2: Rub the Steak
Rub the coffee mixture all over a beautiful piece of steak (we recommend ribeye) then let it sit at room temperature for at least 30 minutes.
Step 3: Cook the Steak
Heat a cast-iron skillet over medium-high heat until hot. Add 2 tbsp of vegetable oil and place the coffee-rubbed steak in the skillet. Cook for 4-5 minutes on each side or until desired doneness is reached; we recommend medium-rare which should take about 5 minutes per side for a 1 inch thick steak or adjust according to thickness.
Step 4: Make the Fresh Veggie Salad
While the steak rests, start making the salad. In a large bowl, combine chopped English cucumber, tomatoes, and red onions. Drizzle with some extra virgin olive oil, vinegar oregano dressing (whisk together equal parts red wine vinegar and olive oil with sprinkle of dried oregano), then toss until all ingredients are evenly coated.
Step 5: Serve and Enjoy!
Slice the rested steak against the grain into thin pieces then serve with the fresh veggie salad on the side. The combination of juicy steak, tangy dressing, and crunchy veggies creates a flavour explosion in your mouth.
Now that you have learned the recipe, go ahead and try making the perfect cowboy coffee rubbed steak with fresh chopped veggie salad at home. Don’t forget to invite your friends and family over to enjoy this delicious meal with you!
Substitutions and Variations
As with all good recipes, there’s always room for experimentation and variation. Here are some ideas to help you customize this coffee-rubbed steak recipe and make it your own:
– For a spicy kick, try increasing the amount of dried ancho chile powder or adding in some chopped jalapeno peppers to the veggie salad.
– Looking for a vegan option? Swap out the steak for grilled portobello mushrooms or tofu.
– If you don’t have espresso coffee on hand, regular coffee can also work as a substitute. Just make sure it’s finely ground.
– Love the taste of bacon? Try wrapping the steak in bacon before rubbing it with the coffee-chili seasoning.
– Want to add some extra veggies to your salad? Consider tossing in some diced avocado, grated carrot, or sliced bell pepper.
– Don’t have access to a grill or stovetop grill pan? No problem! You can also cook the steak in a cast iron skillet on high heat for about 5 minutes per side.
– Trying to cut back on sodium intake? Reduce the amount of salt in both the seasoning rub and the salad dressing – or try using a salt substitute like Mrs. Dash.
Remember, cooking is all about creativity and making things your own. Don’t be afraid to experiment and try new things with this cowboy coffee-rubbed steak and fresh chopped veggie salad!
Serving and Pairing
Now that you’ve prepared your delicious cowboy coffee rubbed steak with fresh chopped veggie salad, it’s time to think about the perfect way to serve and pair this dish.
For the best presentation, I recommend plating the steak first and then adding the salad on top or on the side. Don’t forget to let the steak rest for a few minutes before slicing it against the grain for juiciness and tenderness.
When it comes to wine pairing, this steak would work well with a full-bodied red wine such as Cabernet Sauvignon or Malbec. For a non-alcoholic option, try serving iced tea or lemonade with a sprig of mint for added freshness.
If you’re thinking about sides, roasted vegetables such as carrots, sweet potatoes or zucchini can complement the dish well. Garlic mashed potatoes or buttered corn are also classic choices that never go wrong.
Lastly, if you’re in the mood for something different, consider experimenting with other cuts of meat like ribeye or sirloin. You can also swap out the vegetable salad for something different like cowboy caviar, chopped steak salad or even a grilled red onion salad. The possibilities are endless with this versatile recipe!
Make-Ahead, Storing and Reheating
If you’re looking to save some time before your dinner party, you can make the steak rub and chop up your veggies ahead of time. I’d recommend adding the salt to the steak right before cooking it to ensure optimal flavor. As for the veggies, you can store them in an airtight container in the fridge.
If you have any leftover coffee rubbed steak or veggie salad, they will both store well in the fridge for up to three days. When reheating the steak, make sure to reheat it gently by wrapping it in foil and placing it in a 350-degree oven until warm. If you need to reheat the veggie salad, I’d recommend doing so on the stovetop over low heat until warmed through.
Bear in mind that while reheating, some of the veggies may become slightly wilted, but the delicious flavors will still be there. You could also enjoy the leftovers cold straight from the fridge for lunchtime treats.
Now that you know how versatile this recipe is when it comes to preparing and storing, there’s no reason not to give it a try!
Tips for Perfect Results
When it comes to making a coffee-rubbed steak, achieving the perfect result is all about balance. Here are some tips to ensure your steak is cooked to perfection and that the flavors in the rub and salad are well-balanced.
Firstly, it is essential to season your steak sufficiently with salt and fresh ground black pepper before applying the coffee rub. The coriander powder, dry mustard, brown sugar, espresso coffee, dried ancho chile powder all pack lots of flavor. Still, they can also overpower the steak’s natural taste. Thus, seasoning the steak beforehand helps create a balance of flavors.
Secondly, properly preheat your grill or skillet. A high-temperature sear at the start will give your Cowboy Steak a lovely crust while sealing in its natural juices. It is best to let the steak cook for three minutes on each side for optimal results.
Thirdly, take note of the rub-to-steak ratio. One tablespoon per ribeye steak is plenty to impart impressive aroma and flavor without overwhelming the meat’s taste buds.
Suppose you prefer a much more vibrant palate experience. In that case, feel free to go for an even coating of rub for a coffee-crusted veal chop or more significant pieces of chopped steak such as those used in a cowboy caviar or in a skirt steak. However, do note that this approach carries greater risks of unbalancing flavors.
Lastly, don’t forget about the salad! The acidity from the vinegar oregano dressing helps balance out the spice from the coffee chili rub. The chopped veggies like tomatoes and English cucumber add freshness while also incorporating delightful colors into this mealtime affair.
In summary, be generous with seasoning the steaks beforehand, preheat your cooking surface correctly, observe serving proportions when applying the rub, and balance out your meal with a refreshing veggie salad dressed with light vinegar oregano dressing. With these handy tips, you can be sure to end up with a perfectly balanced Cowboy Steak and Chopped Veggie Salad each time you try this recipe.
Bottom Line
In conclusion, this Cowboy Coffee Rubbed Steak with Fresh Chopped Veggie Salad recipe is a must-try for all coffee and steak lovers. The combination of sweet and savory flavors from the brown sugar, coriander, mustard, and the kick of heat from the ancho chile powder are perfectly balanced in every bite.
Moreover, if you’re looking for a healthy meal that’s easy to prepare, look no further than this veggie-packed salad. Not only is it light on calories, but it’s also loaded with essential vitamins and minerals that will nourish your body.
Lastly, don’t forget to follow our serving and pairing suggestions to enhance your dining experience. Whether you prefer beer or wine, we’ve got you covered with some excellent options that will complement the rich flavors of your juicy coffee-rubbed steak.
In summary, this cowboy coffee-rubbed steak with fresh chopped veggie salad recipe is an impressive dish that’s sure to become a staple in your recipe book. So put on your apron, roll up your sleeves, and get ready to impress your guests with this mouthwatering meal!
Cowboy Coffee Rubbed Steak W/Fresh Chopped Veggie Salad Recipe
Ingredients
- 1 1/2 teaspoons dried ancho chile powder (or other chili powder)
- 1 1/2 teaspoons espresso coffee, finely ground (not instant)
- 1/2 teaspoon brown sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground coriander powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/4 lbs top sirloin steaks, about 1 1/4-inch thick (shoulder center steak aka a Ranch Steak)
For the Grilled Onions
- 1 large red onion, peeled, sliced into 1/3-inch thick rounds
- 1 tablespoon olive oil
- salt and pepper
For the Salad
- 1 red pepper, seeded, finely diced
- 1 English cucumber, seeded, finely diced
- 2 large tomatoes, seeded, finely diced
- 2 tablespoons extra virgin olive oil
- 1 1/2-2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- salt, to taste
- fresh ground black pepper, to taste
Instructions
- Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat.
- In a small bowl combine all the ingredients for the rub and coat the steak well on both sides.
- Cook steak for about 7 minutes, turning once,then cooking another 7 minures for medium to medium-rare if using a whole piece of steak (or just cook until it is as rare or as cooked through as you prefer your steaks to be).
- For the Onions:
- Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side.
- Season with salt and pepper, to taste.
- Allow steak to sit for 5 minutes before slicing.
- While steak & onions are cooking, prepare the salad: In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
Add Your Own Notes
Nutrition
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