Coffee-Rubbed Steak - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
Ingredients
- 2 tablespoons ancho chile powder
- 2 tablespoons finely ground coffee beans
- 5 teaspoons dark brown sugar
- 1 tablespoon hot smoked Spanish paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons mustard powder
- 1 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes
- 1 teaspoon ground ginger
- 1 tablespoon kosher salt, plus more
- 2 16-ounce boneless New York strip steaks (about 1 inch thick)
- 2 tablespoons vegetable oil
Instructions
- Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
- Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3 –6 hours.
- Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
- Preheat oven to 400 °F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120 °F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.
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