Coffee-Rubbed Rib-Eye & Salad

with coffee-balsamic vinaigrette

Any steak will work with this coffee spice rub, but the marbling in a rib-eye, plus it’s beefy flavor, really stand up to the flavors of the rub .

Makes 4 servings

(about cup spice rub) Total time: 25 minutes

FOR THE STEAK, COARSELY GRIND:

2

ADD:

2

2 1 1

HEAT:

2 1

FOR THE SALAD, OFF HEAT, WHISK:

1

2 11/ 2 1/2

TOSS:

8 tsp. each brown mustard seeds, black peppercorns, and coriander seeds

Tbsp. ground dark roast coffee, such as French roast Tbsp. kosher salt

Tbsp. brown sugar tsp. onion powder

Tbsp. olive oil rib-eye steak (about 1 lb./ 1-inch thick), trimmed and rubbed with 1 tsp. oil

Tbsp. minced shallots Tbsp. balsamic vinegar tsp. Dijon mustard tsp. honey

oz. mixed salad greens

Preheat oven to 400°.

For the steak, coarsely grind mustard seeds, peppercorns, and coriander seeds in a spice grinder.

Add coffee, salt, sugar, and onion powder; grind until very fine.

Heat 2 Tbsp. oil in an ovenproof sauté pan over high. Coat steak with 2 Tbsp. spice rub, pressing to adhere, then sear until deep golden brown, 2–3 minutes. Flip steak, then transfer to oven and cook 7 minutes for medium-rare, or to desired doneness. Transfer steak to a cutting board and tent with foil. Reserve pan with drippings.

For the salad, off heat, whisk shallots into drippings in pan until translucent, 1 minute. Deglaze pan with vinegar and Dijon, scraping up any brown bits, then whisk in honey.

Toss greens with vinaigrette, slice steak, and serve steak with salad. Store remaining spice rub in an airtight container up to 6 months.

Per serving: 278 cal; 19g total fat (5g sat); 50mg chol; 796mg sodium; 7g carb (2g fiber, 4g total sugars); 21g protein