The coffee is subtle and infuses the meat with a slightly sweet and earthy flavor. Combined with smoky chipotle powder and ground coriander, it forms a bold mix that will make any piece of meat feel all that more special. We melted a little butter with the spiced steak juices to then drizzle on top. By then you’ll have perfectly roasted potatoes and Brussels sprouts to sop up this delicious buttery sauce. Cook, relax and enjoy!
What you’ll need:
8 oz Brussels sprouts 12 oz golden fingerling potatoes 2 cloves garlic 1 ½ tsp ground espresso 1 ½ tsp ground coriander ½ tsp chipotle powder 12 oz flank steak 1 Tbsp salted butter 1 lemon fresh parsley olive oil coarse salt freshly ground pepper
rimmed baking sheet skillet
- Prepare vegetables
Preheat oven to 425°F. Trim ends off Brussels sprouts and cut in half. Slice potatoes in half. Peel and thinly slice garlic.
- Roast veggies
Place Brussels, potatoes, and garlic on a rimmed baking sheet and toss with 2 tablespoons olive oil, season with 1 teaspoon salt and a few grinds of pepper. Roast 25 minutes until cooked through.
- Prepare rub
Meanwhile, combine espresso, coriander, chipotle powder, ¾ teaspoon salt and ¼ teaspoon pepper in small bowl. Rub steak with spice mixture.
- Cook steak
Combine half the butter with 1 tablespoon olive oil in a skillet over medium heat. When hot, add steak and cook 5 minutes. Flip steak, reduce heat to medium and cook for 5 more minutes for medium rare. Transfer steak to a cutting board to rest (reserve skillet).
- Zest lemon and chop parsley
Zest and juice ½ the lemon. Remove parsley leaves from stems and chop leaves. Toss roasted vegetables with lemon zest, juice and parsley (add more lemon if desired).
- Make pan sauce
Place skillet back over medium heat. Add remaining butter and any juices given off from the steak. Heat until butter is melted. Thinly slice steak and serve topped with pan sauce alongside roasted veggies. Enjoy!