Yields: 2 servings
Time: 40 minutes
Vibe: Gourmet steakhouse meets backyard spice
Ingredients:
For the coffee rub:
- 1 tablespoon finely ground coffee (espresso or dark roast)
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt & pepper, to taste
For the steak:
- 2 striploin, ribeye, or sirloin steaks (about 1″ thick)
- 1 tablespoon oil (avocado or olive)
For the sweet potato mash:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon butter or olive oil
- Salt to taste
- Optional: splash of cream or coconut milk for creaminess
For the chili-lime butter:
- 2 tablespoons softened butter
- Zest of 1 lime
- ½ teaspoon chili flakes or Aleppo pepper
- Pinch of salt
Directions:
1. Prep the rub:
- Mix coffee, brown sugar, paprika, cumin, garlic powder, salt & pepper.
- Rub generously over both sides of the steaks. Let sit for 10–15 minutes.
2. Make the mash:
- Boil sweet potatoes until tender (15 minutes). Drain and mash with butter and salt. Optional: stir in cream or coconut milk for richness.
3. Cook the steak:
- Heat a cast iron or heavy skillet over medium-high.
- Add oil and sear steaks 3–4 minutes per side for medium-rare (or adjust to your doneness preference).
- Rest 5 minutes before slicing.
4. Mix the butter:
- Combine butter, lime zest, chili flakes, and salt. Set aside or chill.
5. Plate:
- Serve steak slices over sweet potato mash. Top each with a generous pat of chili-lime butter and let it melt into the meat.
Tips & Add-ons:
- Want to grill the steaks instead? Do it! Coffee rub loves char.
- Add sautéed greens or crispy Brussels sprouts on the side.
- The rub also works beautifully on portobello mushrooms for a veg version.
Let me know if you’d like a marinade-based version or a bourbon-maple glaze twist!
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