How to Make Espresso Rubbed Steak with Chimichurri Sauce
Step #1: 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. You’re probably wondering about the espresso rub, aren’t you? Well, it’s magic. The espresso steak rub tenderizes the meat and adds a robust and earthy flavor to the steak. Step #2: 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. Step #3: 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. Step #4: Cover with foil and let rest in a cutting board for 5-10 minutes before carving crosswise into thick slices. Spoon and top with Chimichurri sauce. You can serve it warm with fluffy and crispy potatoes! 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.
