Coffee-rubbed steak with spiced Brussels sprouts

Serves 4

Prep time: 15 min + up to 3 hrs marinating

Cook time: 8 min + 5–10 min resting

4 x 200g boneless New York strip

steaks (or 2 x 400g thick steaks) ¼ cup (60ml) extra virgin olive oil Salt, to taste

300g Brussels sprouts, trimmed,

halved

80g lardons, or diced speck or

pancetta

40g (¼ cup) pinenuts

1 birdseye chilli, deseeded and finely

chopped

2 garlic cloves, peeled, finely sliced Freshly ground black pepper

Baby carrots, to serve (optional)

Rub

2/3 tbsp mild chilli powder (or to taste)

2/3 tbsp finely ground coffee beans

1/3 tbsp brown sugar

1/3 tbsp hot smoked Spanish paprika ½ tsp dried oregano

½ tsp freshly ground black pepper ½ tsp ground coriander

½ tsp mustard powder

½ tsp finely ground red pepper flakes ½ tsp ground ginger

1. For the rub: combine all ingredients in a small bowl.

2. Coat each steak on both sides using about 1 heaped teaspoon (or more to taste) of rub each side of the 4 steaks. Place on a wire rack inside a shallow baking dish and refrigerate, uncovered, for 3 hours if possible. Remove from fridge half an hour before cooking.

3. Heat 2 tablespoons (40ml) oil in a very large frying pan over medium-high heat. Season steaks with salt on both sides and cook 2 minutes each side to crust, for rare. Reduce heat and cook a little longer on each side for medium. Remove to a warm place and cover loosely with foil and rest 5–10 minutes.

4. Meanwhile, place Brussels sprouts in a saucepan of salted boiling water and cook until just tender. Add remaining oil to a frypan and cook the lardons and pinenuts over medium-high heat until lardons are crisp and pinenuts brown, add the chilli and garlic and cook for another minute. Add the drained Brussels sprouts and cook, stirring, for another 2 minutes. Season with some salt and freshly ground black pepper.

5. Carve steak into 1cm slices and serve with any juices, Brussels sprouts and baby carrots, if desired.

Lyndey’s note: If using 2 x 2.5cm thick steaks, cook 2 minutes or so on each side to crust. Cover frying pan handle to protect andput in a pre-heated 180ºC oven for around 5 minutes for medium-rare. Remove to a warm place, cover loosely with foil and rest for a full 10 minutes. Cut into 1cm slices and serve.

Why this dish?

Beef and spice are quintessential partners with Shiraz.