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Probably one of Kevin’s favorite words.
If the question “What’s for dinner?” is answered with “beef” a smile will come over his face that is reminiscent of a kid on Christmas morning.
I am not exaggerating here folks, the love affair is that dang strong! I refer to him as my carnivore because if there is no meat involved in a dish he doesn’t consider it a meal.
Meatless Monday? Are you kidding? Not in my house.
But chicken, pork, and fish barely pass the meat qualification test. For a meal to have meat in it, real meat, it has to be beef.
Of course, his main love is steak, more specifically ribeye steak. Yes, he is an expensive pet! But I don’t mind.
The thing I love about cooking with beef is there are so many choices, so many different cuts, and preparation methods! One of my favorite cuts, that you don’t hear about very often, is the flat iron steak (also known as a top blade steak). It is a relatively tender cut that is so full of flavor, and all but begs to be cooked on a grill.
My carnivore prefers a minimal approach for the most part though. Salt.Pepper. Throw it on a grill. And with this cut of meat, you can definitely get away with it. It is nice to know that wonderful meal can be simple to prepare, yet full of flavor.
But you all know me.
Simple? Minimal? PPfftttt
The question was, how was I going to showcase this specific cut? I thought about a marinade, possibly a sauce or a chimichurri. All fabulous treatments for a flat iron steak. But in the end, I chose to use a rub. I love using rubs on grilled and smoked meats. They are a terrific way to impart flavor without overwhelming the meat.
Kevin was a bit spotty when I told him I was using coffee in the rub. What else is new right? But I kind of understood his hesitance. For people that haven’t had a coffee rub, it can seem like a strange ingredient.
I don’t know if there are a lot of people like me out there. The smell of fresh ground coffee seriously makes my mouth water. I don’t know if I want to drink it or eat it! That response is what drove me to give it a try, and guess who fell in love with it?
You got it, Mr. Hesitant.
I mean he realllllllllllly loved it! So much so he ate his portion, half of my portion, and took leftovers to work for lunch that night. Luckily there was enough left over for me to have some steak and eggs for breakfast the next day too!
Spiced Coffee Rubbed Steak
- In a small bowl, combine the cumin, chile powder, coffee, salt, and pepper.
- Pat the steaks dry with a paper towel and lightly oil them with some canola oil.
- Sprinkle the spiced coffee rub on a baking sheet and roll the steaks in the rub, coating them on all sides.
- Place the steaks on a cutting board and cover with plastic wrap. Let the steaks sit for 1 hour.
- Preheat the grill to medium-high heat.
- Rub the grill with some canola oil and place the steaks on the grill.
- Grill for 5 to 6 minutes per side, or to an internal temp of 125 F, for medium-rare.
- Transfer steaks to a cutting board and allow to rest for 15 minutes before slicing.
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