Chili-espresso strip loin steaks


  • Prep Time5 mins
  • Total Time15 mins
  • Makes8 Servings
Chili-espresso strip loin steaks

Sherried mushrooms and chili-espresso striploin steaks recipe Photo by Roberto Caruso

Chatelaine Triple Tested

Give your steaks a rich and spicy update with chili and espresso rub.


  • 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


  • 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.