Description
This Coffee Crusted Strip Steak with Herbed Corn Salsa is a flavorful and unique take on a classic grilled steak. The rich, smoky coffee and brown sugar crust creates a deliciously caramelized exterior, perfectly complemented by the fresh, zesty corn salsa bursting with herbs and lime. Ideal for grilling enthusiasts looking for a sophisticated and tasty meal that’s perfect for any occasion.
Ingredients
Steak and Coffee Rub
- ¼ cup Baker’s Corner Brown Sugar
- 2 tablespoons ground coffee
- 1 teaspoon Stonemill paprika
- 1 teaspoon Stonemill Garlic Powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon ground mustard
- 2 Black Angus Choice Strip Steaks
Herbed Corn Salsa
- 4 ears corn
- 1/3 cup chopped herbs (such as cilantro and basil)
- 3 tablespoons diced sweet onion
- 1 jalapeño pepper, diced
- 2 limes, freshly juiced
- Salt and pepper to taste
Instructions
- Preheat and Prepare Steak: Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to bring it to room temperature, which ensures even cooking.
- Make the Coffee Rub: In a bowl, whisk together the brown sugar, ground coffee, smoked paprika, garlic powder, kosher salt, black pepper, and ground mustard to create a flavorful crust. Rub this mixture all over both sides of each strip steak thoroughly.
- Grill the Steak: Place the steaks directly on the hot grill grates. Cook for 5 minutes on one side, then flip and cook for an additional 3 to 5 minutes. Aim for an internal temperature of around 140°F for medium rare. Once cooked, remove steaks from the grill and let them rest for 10 to 15 minutes to allow juices to redistribute before slicing.
- Grill the Corn: While the steak cooks, place the ears of corn directly on the grill grates. Grill for about 10 minutes total, turning the ears every other minute to ensure even charring. When done, remove from the grill and let them cool slightly before slicing the kernels off the cob.
- Prepare Herbed Corn Salsa: In a bowl, combine the grilled corn kernels, chopped herbs, diced sweet onion, diced jalapeño, and freshly squeezed lime juice. Season with a pinch of salt and pepper. Toss gently but thoroughly to blend the flavors.
- Serve: Slice the rested steak against the grain into strips. Top generously with the herbed corn salsa and serve immediately for a vibrant and satisfying dish.
Notes
- Letting the steak rest after grilling is essential for juicy results.
- Adjust the jalapeño quantity depending on your preferred spice level.
- If you don’t have a grill, you can use a grill pan on the stovetop but watch for flare-ups and adjust cooking time accordingly.
- Fresh herbs can vary; basil and cilantro provide excellent complementary flavors but feel free to experiment with parsley or chives.
- The coffee rub can be prepared ahead of time and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American