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Coffee-Rubbed Steak with Chimichurri Recipe

Don your apron and unleash your inner grill master!


For the Chimichurri:
½ cup chopped parsley
4 cloves garlic - chopped
1 shallot - chopped
1 tsp. dried oregano
2 tsp. red pepper flakes
3 Tbsp. red wine vinegar
1 tsp. salt
½ tsp. fresh ground black pepper
⅔ cup good-quality extra-virgin olive oil

For the Steak:
4 ribeye steaks
2 Tbsp. Don Francisco's Espresso Find Grind or any Dark Roast Coffee
1 Tbsp. dark brown sugar
1 Tbsp. smoked paprika
1 tsp. sea salt
1 tsp. black pepper
½ tsp. garlic powder
½ tsp. onion powder


Make Chimichurri
Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

 Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.
Make the steak
Combine the Don Francisco Dark Roast Espresso in a small bowl with the brown sugar, paprika, and all other spices.

Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

 Preheat a grill to 450 degrees. Grill steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

Slice and serve with Chimichurri.

 Enjoy, with a tall glass of Don Francisco’s Cold Brew!

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