Coffee Rubbed Steaks & Dill Fingerling Potatoes

 

SPICY COFFEE RUBBED STEAKS WITH DILL FINGERLING POTATOES
By KNWA Cooking Today Show’s host Amy Hannon from Euna Mae’s | Serves 4

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For this recipe, Amy used 4- 10oz New York Strip steaks and olive oil for the pan.

Instructions
1. Pat steaks dry, lay on a sheet pan, and refrigerate uncovered for several hours.
Make the rub by mixing all spices together; set aside.

2. Remove steaks from the refrigerator, rub with only a little olive oil, and season both sides generously with dry
rub. Allow to set for an hour so the seasoning can soak in and flavor the meat.
(To grill outside, sear steaks on both sides in a preheated grill. Cook a total of 15 minutes or so until the internal
temperature reaches your desired doneness. To cook inside, sear both sides of the steak in a preheated cast iron skillet on high heat. 12 minutes per side.)

3. Remove to a sheet pan lined with a metal rack, and bake for 35 more minutes in a 500F oven or until the internal temperature reaches your desired doneness. Tent with foil and allow to rest for 10 minutes before serving.

4.For the potatoes, drizzle olive oil and 2 Tablespoons of butter in the bottom of a heavy pot with a lid over
medium low heat. The pot should be big enough that the potatoes lay in almost a single layer, rather than
being piled in on top of each other. Put potatoes in the pot, season with 2 teaspoons of salt, return lid, and
allow to cook/steam/saute in the covered pot for about 25-30 minutes or until tender. Occasionally shake the
pot to keep the potatoes from burning on the bottom.

5. Turn off heat and let rest for 5 more minutes. Stir in fresh
dill. Serve warm.

For the rub:
4 teaspoons brown sugar
4 teaspoons black pepper
4 teaspoons salt
24 teaspoons red pepper flakes (according to the spice level you prefer)
4 teaspoons garlic powder
4 teaspoons smoked paprika
1 Kcup
(or 5 teaspoons) Westrock coffee grounds

For the potatoes:
2lbs fingerling potatoes, rinsed with skins on
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
Several tablespoons fresh dill, chopped

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