Amazing Coffee Rubbed Flank Steak
You know I’m crazy about meat, and a properly cooked steak always puts me in a good mood. Especially, when it’s paired with elegant, full-bodied red wine. Delicious steak (medium-rare of course), roasted potato, and a glass of Cabernet Sauvignon or Malbec, that’s how my perfect dinner would look like.
Over my blogging career, I’ve cooked lots of steaks, and always tried to be adventurous with the rubs and marinades. I never wanted to buy rubs from a store. Instead, I dreamed of creating something unique, bold and absolutely irresistible. I worked hard, done a lot of testing, and finally, I made it. My own Divine Cuisine Steak Rub. I can’t tell how happy and proud I am. I want to share it with you so much! My rub is a bold combination of coffee, different kinds of peppers, smoked salt, and black cardamom. I’m sure you will love it! Just wait until November 1st, and you’ll be able to purchase it! I’ll keep you updated, I promise.
This Steak Rub is perfect for all kinds of meat, not only steak, but it especially good with affordable, flavorful cuts, such as Flank Steak, Skirt Steak, and Tri-Tip. It just blends so well with the intense beefy flavor. But for now, I just want to tease you a little with a small preview – Amazing Coffee Rubbed Flank Steak, along with Hot Chimichurri sauce. Can’t tell you how well this combo goes together. Fresh Chimichurri adds vibrant color, a bit of a spice kick, and makes the meat flavor pop. Serve it with garlic and rosemary roasted potatoes. What else to wish for dinner?
- flank steak - 1 1/2 lb
- Divine Cuisine Steak Rub - 1 1/2 tablespoons
- vegetable or sunflower oil - 1 tablespoon
- parsley - 3/4 cup
- cilantro - 1/2 cup
- garlic - 2 cloves, minced
- small serrano pepper - 1, shopped
- fresh lime juice - 2 tablespoons
- white wine vinegar - 1 teaspoon
- water - 1 tablespoon, or as needed
- ground cumin - 1/2 teaspoon
- salt - 1/2 teaspoon
- small chili pepper - 1/2, or to taste, finely chopped
- Place steak in a zip lock bag. Add Steak Rub and massage it into steak until fully covered with a spice mix.
- Refrigerate at least for 3 hours.
- Remove the steak from the fridge 40 minutes prior cooking, and let it reach room temperature.
- Brush the meat with the oil.
- Place the cast iron skillet over high heat, and heat until very hot.
- Cook steak to desired doneness, about 4 minutes per side for medium-rare.
- Transfer into cutting board, cover with the foil and let rest for about 10 minutes.
- Meanwhile, cook the Hot Chimichurri sauce.
- Place all the remaining ingredients, except for the chili pepper, in a food processor.
- Process until smooth. Adjust seasoning to taste.
- Add the chopped chili and mix.
- Cut the steak across grain into thin strips.
- Arrange on a platter and top with the Chimichurri sauce. Serve right away!