Coffee Rubbed Flank Steak & Pasilla Cream Sauce
Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak.
Servings: 4
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.