I have posted a number of steak pics to Instagram, but have yet to post a steak recipe to the blog. Well today that changes. I give to you, my Coffee Rubbed Ribeye with Grilled Kale Salad. The ribeye The rub is fantastic, and the dressing on the grilled kale salad screams summer. So put your apron on, fire up the BBQ (or heat up a skillet on the stove) and let’s get into this!
I love steak. I can’t say that I eat a lot of it, but it was on the menu once a week for a while. I know everyone says too much red meat is bad for you, but I would like to think that if it was grass fed, that it would be a little better. Yes? No? Anyway, that is the subject of perhaps another post. Whether you eat steak multiple times a week, or once a month, you are going to want to jump on this rub recipe and sear yourself some goodness.
I have been on a coffee kick lately. You can see that clearly on Instagram and my blog. At the time of this writing, I am not being sponsored by a coffee company for these posts. I just simply love coffee. I also believe it makes a fantastic rub. It’s bitter, it full of flavour, and it’s bold. Really bold. Match this up with a little heat and a little sweet, and you are off to the races. I put this magical rub on steak here, but you can put it on any cut of beef you want. Doing a roast? Double the recipe and rub on. Doing a rack of beef ribs? Double the recipe and rub on! Will it keep you up at night? That I don’t know, but I do know that I sleep soundly.
Now there are different methods for applying the rub under different cooking situations. The trick here to get the full impact from the flavour is to rinse your steak, pat dry, and apply the rub. Don’t put oil or mustard on and then apply the rub. The oil/mustard/wet ingredient will block the effects of the salt on the meat which is to draw moisture out, then pull moisture and flavour back in. Will it taste good if you accidently put oil on? Yes, so don’t toss the steak if you do oil first, just be wary of it next time. Now that the rub is on, let the steaks sit on the counter (or in the fridge) for 40 minutes to let the rub do its work.
Toppings. I am sure there are many different camps out there. Some like to eat their steak with as little as possible on it in order to enjoy the flavour of the beef. Some like different combinations of mushrooms, onion, and peppers. Some like sauces whether cream based or BBQ. Some like fresh herbs and oil, etc. I like them all for different reasons, but in this case I felt like having mushrooms. Quite simply because I was in the grocery store and saw the nice chunks of oyster mushrooms sitting in front of me (I’m a visual person).
There is a method I use for mushrooms that really makes them juicy on the inside and crispy on the outside. I like to sear them at high heat in a cast iron pan, with a hot cast iron burger press on top. As the mushrooms cook, they soften and flatten under the weight of the burger press thus creating a crusty flattened mushroom. This works really well for outside cooking as the smoke from the hot pan and oil won’t set off your fire alarm. If you are cooking in the house, you may want to invest in one of those smart smoke alarms like I did, cuz if your range hood isn’t efficient, you’re going to get that screaming sound.
To compliment the mushrooms, I am also using some of my fresh herb and garlic scape chimichurri that I had in the fridge (you seeing a theme here?). I can’t thank the Argentinians enough for developing that condiment. Bliss people, pure bliss. I will have a recipe for my version soon on the blog. Don’t worry. Be happy. I think that song has scarred me for life.
So steak is still marinating, mushrooms are ready for a sear and the pan is heating up. What makes a good side here? Well what doesn’t go with steak?!?!?! That doesn’t narrow it down. OK, what’s in the fridge?!?!?! There it is. If you like to run lean in the fridge like we do often (out of shear laziness for not planning ahead), then your limited options really help to narrow down your choice of sides. I mean why stew over 30 different options when you have 2?
Given that, I felt like something light and have fallen in love with the method of grilling kale I saw on Instagram from another blogger. Kale in the fridge, so grilled kale salad it is! Honestly though, try some. Doesn’t have to be my instructions or dressing recipe (yes it does….kidding…..kind of), but you need to try this. Honestly. It can be as simple or complicated as you want it to be. I went with 5 toppings including the dressing. Tomatoes and nuts would have been enough. Seriously, you shouldn’t still be reading this, you should be in the fridge looking for curly kale.
Aaaaaand you’re back. For the dressing, I wanted it to be light and summery, so I whipped up a lime vinaigrette that turned out to be quite awesome and only 5 ingredients. Ingredients that you likely have in the fridge. Lime, dijon mustard, olive oil, salt, and apple cider vinegar. Whip up some extra and keep it in the fridge for tomorrow. Seriously, you’ll thank me for it later.
Let’s talk about the cook. When it comes to cooking, there are many ways to cook a steak. For that reason, I am not going to go into great detail in this post. There are many options, and this post will become more like a novel. Honestly, pick your favourite method. I would guess that the two most popular methods are the BBQ or a hot skillet for the sear then into a hot oven. Any way you decide to do it, the important part to remember is the rest period. Always rest your steak for 5-10mins to allow the juices to redistribute through the steak and not leak out onto the plate when you cut into it.
So plate it any way you like, but I like to put the seared mushroom right on top of the steak, with chimichurri on top of that. Salad on the side, and if you can drink red wine or a beer, put that on the side as well (in a glass of course). I’m going to be a bit predictable here, as I am at the end of all my posts, but please like, try, comment, and share. And if you share on social media, please tag me in it!
Coffee Rubbed Steak with Grilled Kale Salad
- 2 tbsp kosher salt
- 1/2 tsp ancho chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp brown sugar
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tsp coffee
- 1/3 cup olive oil
- 3 tbsp Lime juice
- 1/2 tsp salt
- 1 tbsp ACV
- 1 tsp mustard (Dijon)
- 1 sweet green pepper
- 1 cup cherry or grape tomatoes
- 1 carrot
- 1 bunch of curly kale
- ½ cup of roasted chopped almonds
- 1-2 large ribeye steaks
- Add all ingredients to a bowl and whisk together until combined.
- Add all ingredients to a bowl (a different bowl from the rub obvy) and whisk together until well combined. See, I like to keep it easy for you guys. Use a magic bullet or hand blender if you have it. Easy peasy.
- Rinse the steak and pat dry
- Cover completely on all sides with the rub and pat it into the steak a little
- Place on the counter (or in the fridge) on a plate and let sit for at least 20mins (if longer, probably best in the fridge)
- Rinse bunch of kale and shake dry (do not take the elastic off of the bunch as they are easier to grill if they are still together)
- Heat BBQ to high heat
- Cover with olive oil and set aside
- Wash mushrooms and pat dry
- Spray with oil and set aside
- Rinse pepper and cover with oil then set aside
- Slice grape or cherry tomatoes in half and set aside
- Once grill is hot, roast the peppers until slightly charred and soft
- Slice the pepper into strips or rings
- Place oiled kale on the grill
- Grill until the leaves start to char, then turn.
- Keep grilling and turning until you are all the way around and the kale is cooked and brown on the leaf tips
- Set grilled kale on a plate for topping
- Place a cast skillet on the hot BBQ or stove and heat until smoking (if you have a cast iron burger press, place it in the skillet to heat as well)
- Once the pan is hot and oil added smokes, place mushrooms in the center and press with the hot burger press or a spatula
- When the mushrooms have shrunk down and a decent looking brown crust has formed on the pan side, flip and repeat.
- When the mushrooms are crusted on all sides, remove from the pan.
- You can now use the pan for the steak, or remove the pan from the BBQ and grill the steak. If using the pan, you can add a knob or two of butter for more flavour
- When the steak is cooked to your desired doneness (rare, med rare, well, etc) remove from heat and let it rest for 5-10 mins
- While the steak is resting, put the sliced tomatoes on the kale
- Grate the carrot over the kale and tomatoes
- Sprinkle with the roasted almonds
- Drizzle the salad with dressing as desired.
- Place the steak on a plate and place the mushrooms on top
- Top with the chimichurri or sauce of your choice (or no sauce at all)
- Stick a napkin in the front of your shirt and get bizzy