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.
The seasons are changing. The berries and tomatoes are done, and the root vegetables and fall squash are getting going. I do my best to enjoy every last nice day before it gets über cold 😦
The boys love this salad, mainly because of the dressing. Mix in whatever vegetables look good and protein of your choice, but don’t skip the goat cheese, cranberries and dill. And dressing!
- 1.5lb flank steak
- 1/4c soy sauce
- 2tsp ginger
- Red pepper flakes
Marinate steak at least 2hours and up to 8. Grill or broil to desired temp.
- 3roasted beets, cooled and sliced
- Orange pepper, julienned
- 3oz goat cheese, crumbled
- 4 tbsp dried cranberries
- 1tsp dried dill
- 1tbsp pine nuts
- 8cups mixed greens
Pan roasted garlic butter dressing
- 3 cloves garlic, thinly sliced
- 2 tbsp butter
- Juice of a lemon
- 2 tbsp olive oil
- 1 tsp dijon mustard
Saute garlic in butter. Cool. Add olive oil, lemon juice, dijon, shake to combine. Season with salt and pepper.