Let the bold and savory notes of Espresso Rubbed Steak with Chimichurri Sauce. This coffee-rubbed steak will transport you straight to the heart of Argentina’s culinary tradition.
Sometimes there’s just nothing better than a rich and meaty coffee-rubbed steak with a glass of red wine. It’s good for you in an entirely different way than kale, lentils, or blueberries.
You’re probably wondering about the espresso rub, aren’t you? Well, it’s magic. The espresso steak rub tenderizes the meat and adds a robust and earthy flavor to the steak.
Table of Contents
Reasons to Love This Coffee Rubbed Steak
- The espresso rub creates a rich, deep flavor that perfectly complements the natural taste of the steak.
- Espresso’s natural bitterness enhances the meat’s umami, offering a unique, mouthwatering experience.
- Espresso Rubbed Steak pairs wonderfully with various sides, making it a versatile main dish.
Recipe Ingredients
- Instant Espresso Coffee Powder: Adds a rich, deep flavor with a slight bitterness.
- Chili Powder: Brings warmth and a smoky dimension.
- Chimichurri Sauce: Provides a bold, fresh taste with a vibrant herbaceous flavor from the parsley, a sharp tang from the vinegar, a slight heat from the garlic and red pepper flakes, and a rich, smooth finish from the olive oil.
See the recipe card for full information on ingredients and quantities.
Variations
- Steak Options: For the Espresso Rubbed Steak, besides boneless sirloin, other suitable alternatives include ribeye for its marbling, New York strip for a balance of flavor and tenderness, tender filet mignon, flavorful flank steak, and the tender, rich flat iron steak. Each cut should be cooked appropriately to its type for the best results.
- Instant Coffee Alternative: You can use finely ground dark-roast coffee beans or ground coffee as an alternative to instant espresso powder in the espresso-rubbed steak recipe. This variation adds a rich, robust coffee flavor.
How to Make Espresso Rubbed Steak with Chimichurri Sauce
Step #1: Remove the steaks from cold storage and let them come to room temperature for 15-30 minutes. In a small bowl, mix together the espresso powder, chili powder, garlic powder, oregano, and black pepper. Rub the room-temperature steaks with the spice mixture and set aside for 10-15 minutes.
Step #2: Meanwhile, prepare the Chimichurri sauce. In the bowl of a food processor or blender, combine the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes. Measure out the olive oil in a liquid measuring cup. Turn the processor or blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like consistency. Set aside to let the flavors mingle.
Step #3: Prepare a medium-high heat grill or heat a grill pan coated with non-stick spray. Dust the steaks with the kosher salt, then grill for 5-8 minutes per side or until done to your liking.
Step #4: Cover with foil and let rest in a cutting board for 5-10 minutes before carving crosswise into thick slices. Spoon and top with Chimichurri sauce. You can serve it warm with fluffy and crispy potatoes!
Expert Tip
Let the rubbed steak rest at room temperature for at least 30 minutes to an hour before grilling. This resting period allows the coffee-chile rub flavors to penetrate deeper into the meat, and also brings the steak to a more even temperature, ensuring more consistent cooking.
Frequently Asked Questions
You can add a variety of herbs and spices. To introduce a warm, earthy note, add cumin. Paprika offers a sweet or smoky flavor, depending on the type used. Chile powder will bring a spicy kick, adding depth and heat to the rub. Ground pepper, either black or a mix of peppercorns, can add a sharp, piquant taste.
Yes, you can stir in herbs like a small shallot, chives, fresh oregano, and flat-leaf parsley into the chimichurri sauce can enhance its flavor. Shallot adds depth, chives bring a mild onion taste, fresh oregano intensifies the herbiness, and a cup flat-leaf parsley provides a robust flavor.
Storage Info
Store the Espresso Rubbed Steak with chimichurri sauce in an airtight container in the refrigerator; it will remain fresh for up to 3-4 days. You can freeze the steak, but it’s best to do so without the sauce for optimal texture, and it will last up to 3 months.
Reheating is possible either in a microwave or skillet over medium heat, but be cautious to avoid overcooking. Gently reheating in a skillet is recommended for the best texture, especially if the steak was previously frozen.
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Espresso Rubbed Steak with Chimichurri Sauce Recipe
Ingredients
For the Steak
- 1 1/2 lbs. boneless sirloin steak - about four medium-sized steaks, fat trimmed
- 1 tsp. instant espresso coffee powder
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano - crushed
- 1/2 tsp. ground black pepper
- 1 tsp. kosher salt
For the Chimichurri Sauce
- 1/2 c. fresh parsley leaves
- 1/2 c. fresh cilantro leaves
- 3-4 garlic cloves - peeled
- 2 tsp. dried oregano
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Remove the steaks from cold storage and let them come to room temperature for 15-30 minutes. In a small bowl, mix together the espresso powder, chili powder, garlic powder, oregano, and black pepper. Rub the room-temperature steaks with the spice mixture and set aside for 10-15 minutes.
- Meanwhile, prepare the Chimichurri sauce. In the bowl of a food processor or blender, combine the parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes. Measure out the olive oil in a liquid measuring cup. Turn the processor or blender on, then slowly drizzle in the olive oil until the contents reach a sauce-like consistency. Set aside to let the flavors mingle.
- Prepare a medium-high heat grill or heat a grill pan coated with non-stick spray. Dust the steaks with the kosher salt, then grill for 5-8 minutes per side or until done to your liking.
- Cover with foil and let rest in a cutting board for 5-10 minutes before carving crosswise into thick strips. Spoon and top with Chimichurri sauce. You can serve it warm with fluffy and crispy potatoes!
NOTES
Nutrition
One of the better steaks I’ve made at home! That sauce with all the herbs and garlic took it up a level.
Great recipe and absolutely loving the new site!
Thanks so much, Melissa! I’ve had a blast learning all of the ins and outs of the genesis framework – still have much to learn!
Spot on recipe! Awesome flavor – thanks!
I’m so glad you liked it, Jeni!
I love a good steak from time to time and this is a wonderful recipe, love the espresso rub!
Thanks, Suzanne! Sometimes there just isn’t a good substitute for red meat 🙂