Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak. Served in a rich and flavorful pasilla cream sauce that accentuates the coffee rub.
I always keep a jar of espresso powder in my pantry for times when I run out of coffee or want to add a little zip to my baked goods. But, have you tried using it as a rub? Coffee pairs perfectly with cinnamon, smoked paprika and cocoa powder. Add in brown sugar and you have a rub that delivers that sought after caramelized crust on your grilled flank steak.
Now, you could eat that beautiful grilled flank steak just like that, but why? You can whip up Pasilla Cream Sauce that is simple to make, yet yields a complex flavor profile. I’m sure you’re thinking a sauce is too much effort, but it’s really simple. I know most of you have seen those dried peppers in the Mexican aisle of the grocery. Maybe you’ve wondered what they are used for and always wanted to give them a try. Now’s your chance.
Get this easy to follow recipe:
Coffee Rubbed Flank Steak & Pasilla Cream Sauce
Ingredients
Grilled Coffee Rubbed Flank Steak
- 1 flank steak cut into four equal pieces
- 1 tsp espresso powder
- 1 tsp cocoa powder
- 1 small pinch cinnamon
- ¼ tsp smoked paprika
- ½ tsp brown sugar
- 1 tbsp cooking oil
Pasilla Cream Sauce
- 2 dried Pasilla peppers seeded and stemmed
- ¼ onion diced
- 4 large garlic cloves diced
- 2 tbsp butter
- ½ cup roasted tomatoes
- 2 ½ cup chicken broth
- 1 tbsp brown sugar
- 1 small corn tortilla torn into pieces
- 4 tbsp heavy cream
- salt and pepper to taste
Instructions
Pasilla Cream Sauce
- In a medium saute pan, dry toast pasilla peppers over medium heat for a few minutes until you smell the aroma and they soften a bit.
- Add onion to dry saute pan and cook until softened and almost charred.
- Add butter and garlic and stir, cooking until garlic is translucent, but make sure to not brown the butter.
- Add roasted tomatoes and chicken broth.
- Cook for about 15 minutes until Pasilla peppers are softened and tender.
- Add brown sugar and stir.
- Add torn corn tortillas and turn off the heat. Let sit for a few minutes.
- Blend with immersion blender until smooth.
- Add heavy cream and salt and pepper.
- Reheat when ready to serve
Grilled Coffee Rubbed Flank Steak
- Fire up the grill.
- In a small bowl, combine espresso powder, cocoa powder, cinnamon, smoked paprika and brown sugar.
- Rub each piece of flank steak with the coffee rub, then with cooking oil.
- Grill to medium rare and serve with Pasilla Cream Sauce.
More Recipes Like This:
Shop This Post on Amazon:
Leave a Reply