Espresso Rubbed Steak with Chimichurri Sauce Recipe
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.
Servings: 4
Calories: 510kcal
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
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.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 8g | Protein: 40g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 104mg | Sodium: 1231mg | Potassium: 1019mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5311IU | Vitamin C: 48mg | Calcium: 175mg | Iron: 7mg
