Rubbed the Right Way in this Grill-Tastic Meal.

Beef / June 27, 2016

There is a sound produced in the morning that is at once irritating and soothing. It is that raucous whir of my coffee bean grinder as it makes quick work of those oily, dark beans before I brew them in my super-fancy coffee-maker. It is a ritual I follow because I am obsessed with fresh coffee.

And it’s such a pity I can only enjoy the deep, earthy and rich flavors of coffee in the morning.–Hmmm. Or can I?

While browsing the internet the other day, there were several recipe combos that gave me some great ideas for new menus, and one of them included the use of ground coffee in a spice rub. I have long since known the savory powers of coffee. And I am no stranger to its versatile nature. So it’s strange that this is my first foray into adding it to my dinner menu. But what a debut! I just decided to start experimenting and this RUB IS AMAZING!

You should know that absolutely no Coffee Mate was harmed in the making of this recipe…well, it never even got close to THIS coffee creation. Thank goodness, because you won’t believe the depth of flavor you can achieve when layering spice flavors ad-infinitum! Cayenne, ginger, tarragon, garlic, coriander, paprika, cumin, cinnamon, salt and pepper! All blended, then pushed lovingly into oil rubbed sirloin steaks prior to grilling.

Just enough heat, just enough snap, just enough to push your taste buds OVER THE EDGE! And while the dry spices were doing their magic, I added a fresh selection of farmer’s market jewel: Radishes, fennel, baby carrots and fingerling potatoes all combined to work magic on my plate!

I was especially fond of these little carrots, which came with a huge bouquet of carrots greens still attached. (Those greens are currently enjoying a drink of water standing straight up in a vase and looking oh, so gorgeous.) I like to leave a little green on the carrots when I roast them. It is an elegant way to make your meal just a little more appealing and fresh looking.

Needing something fresh and clean, I created a quick radish, fennel and cilantro salad with a vinaigrette of lime juice and honey balsamic. — By adding a silky but hot chipotle cream sauce I dressed up a plate otherwise known as simply “meat and potatoes!”

I had to snap pics quickly. This meal went fast and the smiles were almost as broad as the ones on my face when I sip my coffee in the morning. Thank goodness I’ve discovered a way to enjoy my java ALL DAY LONG!

Sirloin with Coffee Chili Spice Rub With Chipotle Cream Sauce(Radish Fennel Salad Garnish)

Ingredients:

1 heaping T VERY finely ground bold coffee
½ T cayenne chili pepper Dash of dried tarragon leaves, cinnamon, garlic powder, ginger powder, coriander powder, cumin powder
¼ t paprika
½ t kosher salt
¼ t black cracked pepper

Direction:

Blend all ingredients. Rub steaks with fine olive oil, pat the rub into the meat on both sides using an amount that reflects your taste.
Grill.
For the sauce, blend ½ c chicken stock and one chipotlepepper in adobo sauce in a small food processor until very smooth. Add to a small saucepan and bring to aboil , lettingit reducefor about 4 minutes.Remove from heat.Add ¼ Cheavy cream and 1 T butter. Add salt and pepper to taste.Drizzle over steaks and serve.

Radish Fennel Salad with Lime Honey Vinaigrette

Ingredients:

1 C shaved fennel bulb, using the white part and not the upper green stalks.
Finely chop and add the fennel fronds
4 thinly sliced radishes
Handful fresh cilantro
1 T fresh squeezed lime juice
1 T white balsamic vinegar like a honey balsamic
1 T fine olive oil
Salt and pepper to taste

Directions:

Whisk dressing and add to fennel, radishes and cilantro. Can let sit for several hours to create more of a pickled salad, or serve right away for something crisp and fresh.