Chili-espresso strip loin steaks
0
- Prep Time5 min
- Total Time15 min
- Makes8 Servings
Sherried mushrooms and chili-espresso striploin steaks recipe Photo by Roberto Caruso
Give your steaks a rich and spicy update with chili and espresso rub.
Ingredients
8 strip loin steaks, at least 1-in. thick, about 250 g each
2 tsp kosher salt
2 tsp brown sugar
2 tsp chili powder
1 tsp coarsely ground black pepper
1 tsp instant coffee granules
Instructions
PREHEAT barbecue to medium-high. Trim excess fat from steaks. With a sharp knife tip, make shallow cuts 1 in. apart around the edges of the steak (to keep it from curling).
STIR salt with sugar, chili powder and pepper in a small bowl. Rub instant coffee between your fingers to crush before stirring into seasonings. Gener- ously season steak (about 3/4 tsp rub per steak).
OIL grill. Barbecue steaks, with lid open, 5 to 6 min per side for medium-rare. Transfer to a cutting board and let stand about 5 min before serving.
Nutrition (per serving)
Calories 366, Protein 56g, Carbohydrates 2g, Fat 13g, Sodium 492mg.
Serve with sherried mushrooms.
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