I’m riding solo for a few days again as Eric is travelling for work. This could definitely be an opportunity to lay low and minimize efforts in the kitchen – but what the heck, I’m worth it! A stop at the local grocer and I was inspired for a Sunday evening meal. Having purchased a boneless rib steak for tonight and some pork side ribs for another round of Bone Dust BBQ spice, I headed home to image the remainder of my dinner.
I guess my morning coffee was a bit weak – I decided the steak spice blend needed to include a healthy dose of coffee or espresso.
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons each Spanish paprika, dark brown sugar
1 tablespoon each dry mustard, kosher salt, ground black pepper, ground coriander, dried oregano
2 teaspoons each ground ginger, chili de arbol powder
A quick survey of the pantry and the remainder of the meal was set: Mediterranean-inspired white bean salad and crispy, smashed baby potatoes.
The salad comprised of rinsed canned white kidney beans, a handful of torn and pitted black olives, cubed feta cheese, a small bunch of chopped parsley, halved cherry tomatoes and slivered green onions. A vinaigrette consisting of tarragon Dijon mustard, red wine vinegar and extra virgin olive oil along with a sprinkle of kosher salt and freshly ground pepper marinated the salad while the rest of the meal was prepared.
Baby potatoes were boiled until easily pierced with a knife, then drained, slightly cooled and smashed before being mixed with a few glugs of olive oil, finely chopped rosemary, kosher salt and fresh ground pepper. All were mixed and poured onto a baking sheet and placed into a hot oven until the potatoes crisped up on the edges – about 10 minutes.
The steak was grilled – I tried to get some great grill marks but the heavy marbling caused a few extra flare-ups and the steak was a less impressive sight than I had hoped. After resting for five minutes, the steak was sliced and sprinkled with Maldon sea salt.
The meal was hearty and satisfying – though the spice blend was light on espresso flavour for my liking. That being said, I expect to try this blend once more before moving on to another, joltier espresso rub!
Claude – I just recently, a few weeks ago, had a steak with a coffee rub. It was delicious! I think my friend just used ground coffee and black pepper – I will find out for sure. But your version sounds interesting! Thanks for sharing. Beth
Please do pass it along when you have a chance! Thanks for the comment, Beth, and I hope you are enjoying your neverending vacation!
Wished I could of been there to enjoy the great meal with you my Claudie……