Pan-seared flank steak rubbed with coffee, brown sugar, and a few spices for rich and amazing flavor is served with eggs, warm herbed potatoes, and fresh spring greens.
Ingredients
4 (4 ounce) flank steaks
2 tablespoons very finely ground dark coffee
1 tablespoon brown sugar
½ tablespoon chili powder
1 teaspoon dried oregano
½ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
pink Himalayan sea salt to taste (you can also use kosher salt)
Pull the steaks out of the refrigerator and let them rest while you prepare the rub.
In a small bowl mix together the ground coffee, brown sugar, chili powder, dried oregano, ground ginger, and crushed red pepper flakes.
Thoroughly rub all sides of each steak with the rub -- I like to go heavy and really massage it into the meat. Sprinkle them with the salt.
Heat the oil in the skillet -- I only use a tiny bit; flank steaks have enough fat to not worry about sticking or burning in the pan. You can also use cooking spray if you prefer. Once the skillet is hot (medium high), add the steaks.
Cook to your preferred doneness -- depending on the thickness of your steaks, 3-4 minutes per side will usually yield a nice medium.
While the steaks cook, prepare your eggs. Pictured here are poached eggs, but you can make yours any way you'd like: over easy, scrambled, etc.
To set up the plates, throw the salad greens in a large bowl. Squeeze enough juice from the fresh lemon to coat, toss, and distribute between the plates. Top the greens with the potatoes. Place the cooked eggs on top of the potatoes.
Let the steaks rest for just a couple of minutes before slicing -- this ensures juicier meat.Slice the steaks and place them on top of the eggs.
Garnish with the chopped cilantro.
Recipe by Sugar Dish Me at https://www.sugardishme.com/coffee-rubbed-steak-eggs/