Coffee rubbed flat iron steaks


The boat’s in the water, we had our first trip to the golf club (hysterical) and a lovely hike picking wild flowers– a good weekend up north!

I didn’t do my grocery shopping before we got up there, so I was disappointed to find that the local store was out of flank steak. I will hands down choose flat iron over flank now. They hold a rub well just like flank, but they plump up and have a better texture, IMO.

I have been dying to do a coffee rub ever since we got back from Seattle. It’s in everything these days, and I thought mixing it with something smoky–thus the paprika and cumin–and something with some heat–cayenne–would be a perfect mix. The salt and sweet brown sugar help it stick, giving the steaks a nice crust.

We served this over a salad dressed lightly with balsamic vinaigrette and grilled asparagus on the side. Super easy and super delicious!

Coffee rubbed flat iron steaks 

  • 2 tbsp ground coffee
  • 1 tbsp sea salt
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika 
  • 1 tsp cumin
  • 1 tsp cayenne 

Mix together. Rub over steaks and allow to sit at room temperature for one hour. Grill 4 min per side, remove to top rack to finish cooking to desired temperature. 

This made enough rub for 6 12 oz steaks.

Strawberry rhubarb salad

Rhubarb is ripe with opportunity to mess with people. It’s usually cloyingly sweet, as mounds of sugar mask its inherently bitter flavor. There’s an infamous dessert in our family of strawberry rhubarb crumble made with packs of strawberry Jell-O, and finished off with Cool Whip to “cut the sweetness”. Classic Minnesota dessert.

Side note: only in Minnie do we require adjectives for salads: Jell-O salad, macaroni salad, fruit salad, bean salad, lettuce salad. Not to be confused with the entirely separate category of “fluff” aka salads made with Cool Whip. These types of descriptions are necessary to avoid salad redundancy at potlucks. I digress.

I actually prefer rhubarb closer to bitter than sweet, and so when I saw a recipe similar to this I couldn’t resist tinkering. It’s not going to be a regular in the rotation but would be awesome for a dinner party with adventurous friends. Or to freak people out at potlucks.

Reviews from the boys:

“Mom, that kiwi isn’t ripe.”

“Who put celery in the strawberries?!”

Hey, at least they tried it. And I enjoyed watching them pucker 😉

Strawberry rhubarb salad

  • 2 cups quartered strawberries 
  • 1 stalk rhubarb, thinly sliced
  • 2 tbsp chopped fresh mint
  • 1 tbsp honey
  • 1 tbsp orange juice

Mix ingredients and allow to marinate 30 minute. 

BLT chicken salad sandwiches (and thanks mom!)


My mom grew up on a dairy farm and learned resourcefulness from my grandmother, who was an incredible cook and seemed to be able to whip up something out of nothing. (I’m pretty sure always having cream and butter on hand helped!) 

During my childhood I remember end of week being a bit ragged in the fridge–not much left. The hopeful look from dad: are we going to have to go out? Mom saw that as a challenge–She’d always figure out how to put a meal together. Poor dad, Mom always won. (Side note: we took mom out for her birthday a couple weeks ago for breakfast. Dad ate 4 courses, topped off by wild rice ice cream with a butterscotch sauce. It was 9am. He’s still always hungry.)

I faced a similar end of week dilemma, several miscellaneous ingredients to use up. Not enough of any one thing to make it the star, but gosh darnit when you put a bunch of those things together in an unexpected way it can be pretty tasty! 

Plus I am super excited because it was plant sale day so I have a whole lotta herbs to go to now, and a bit of tarragon or any other fresh herb can make any plain jane dish better. Yea spring! And thanks mom for doing the herb shopping. Happy Mother’s Day! 😊

BLT chicken salad sandwiches 

  • 2cups shredded rotisserie chicken 
  • 3 pieces cooked bacon, chopped 
  • Handful of grape tomatoes, halved 
  • Handful of baby arugula 
  • 1/3c mayo
  • 1 tsp fresh tarragon
  • Squeeze of lemon juice if you’ve got it
  • Salt, pepper, dash of onion powder

Mix it all up and serve on buns.


Basil, oregano, mojito mint, thyme, lemon thyme, dill, parsley, sage, lavender, rosemary, succulents and 3 types of tomatoes ready to plant!