The intoxicating smell and delicious taste of coffee is one of the miracles of this world. So, why limit its use to just that morning jolt? I’m a big fan of using coffee to enhance the chocolate flavor of a dessert or the savory goodness of an amazing steak. My family likes this dish on the sweeter side to offset the bitterness of the coffee, but adjust the amount of honey to suit your taste. And feel free to turn up the heat with additional chipotle powder or cayenne. Go ahead, live it up a little!
CONTAINER #1
1½ tsp finely ground coffee
¼ tsp chili powder
1 tsp granulated onion
½ tsp dry mustard
¾ tsp paprika
¾ tsp sea salt
Freshly ground black pepper to taste
1½-2 pounds steak, cut into strips (I like top sirloin or New York strip)
2 TBSP honey, slightly warmed if needed, for drizzling
3 cloves garlic, minced
CONTAINER #2
2 TBSP coconut oil
Serves 4
Prep Day:
In a small bowl, mix the coffee, chili powder, granulated onion, mustard, paprika, sea salt, and pepper.
In a 1-gallon zip-top bag, add the steak strips, honey, garlic, and spice mixture. Remove any air from the bag, and seal. Using your hands, squish the meat and spices around to coat all the pieces of meat.
Store the bag in the refrigerator or a cooler until ready to use.
Serving Day:
In an electric skillet set to medium-high heat, heat the coconut oil.
Add the seasoned steak strips to the skillet, stir to coat them in the oil, and let them sit without touching so that they brown slightly, about 2 minutes.
Cook, stirring occasionally, until the steak is browned but remains pink inside, about 3 more minutes.
