- 4
Ingredients
- 1 12 oz. filet, strip loin or rib-eye steak
- 1 tsp. EVOO
- 1 tbsp. ground espresso (Tassimo)
- 1/8 - 1/4 tsp. ancho or chipotle chile powder
- Malden salt
Preparation
Step 1
* If possible, prepare steak the day before and let it rest overnight in the fridge.
* Remove steak from fridge 30 minutes before cooking. Rub lightly with olive oil, season generously with salt and dust with combined coffee/chile powder, pressing it into the meat. Cover at set aside at room temperature until ready to grill.
* Heat grill to high and cook steak 4-6 minutes per side for medium-rare. Remove and let rest for 5 minutes. Sprinkle with Malden salt (and a squeeze of lime juice for mine) to serve.
Nutrition Facts
4 Servings
Calories 166.7
Total Fat 10.7 g
Saturated Fat 3.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 47.3 mg
Sodium 53.3 mg
Potassium 0.0 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 17.8 g