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Lunch / Dinner

Coffee-Rubbed Rib-Eye & Salad with Coffee-Balsamic Vinaigrette

Now, coffee-rubbed steaks isn’t a new idea, but when you use the steak drippings to create a vinaigrette for salad and steak, you won’t believe your taste buds. Any steak will work with this coffee spice rub, but the marbling in a rib-eye, plus it’s beefy flavor, really stand up to the flavors of the rub. Cook this steak in cast iron for an even more flavorful crust.

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Preheat oven to 400°.

For the steak, coarsely grind mustard seeds, peppercorns, and coriander seeds in a spice grinder.

Add coffee, salt, sugar, and onion powder; grind until very fine.

Heat 2 Tbsp. oil in an ovenproof sauté pan over high. Coat steak with 2 Tbsp. spice rub, pressing to adhere, then sear until deep golden brown, 2–3 minutes. Flip steak, then transfer to oven and cook 7 minutes for medium-rare, or to desired doneness. Transfer steak to a cutting board and tent with foil. Reserve pan with drippings.

For the salad, off heat, whisk shallots into drippings in pan until translucent, 1 minute. Deglaze pan with vinegar and Dijon, scraping up any brown bits, then whisk in honey.

Toss greens with vinaigrette, slice steak, and serve steak with salad. Store remaining spice rub in an airtight container up to 6 months

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