Chef Pilar Valdes' Supply Loyalty Coffee Steak
Drew's Cookbook Club
The coffee adds a beautiful depth to this flavorful rub. We use skirt steak in this recipe, but feel free to use your favorite steak cut.
5 minsPrep Time
20 minsCook Time
25 minsTotal Time
- 1 pound skirt steak
- 3/4 Kosher salt
- 1 tablespoon fine ground coffee
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sugar in the raw OR brown sugar
- 1/4 teaspoon favorite chili flakes
- 1 tablespoon neutral oil (vegetable, canola, or avocado oil)
- 1 fennel bulb, shaved finely on a mandolin
- 2 cups arugula
- 1 lemon
- Flaky sea salt
- Freshly ground black pepper
- Season your steak on all sides with salt. In a small bowl, combine coffee and spices and mix until combined. Rub onto steak. (Do ahead! At least 20 minutes in advance, and up to 1 day.)
- Preheat a heavy bottomed skillet (like a cast iron or carbon steel pan) over medium heat. Add 1 tablespoon of oil and swirl to coat. Cook the steak, undisturbed, on one side for about 4 minutes until a crust forms, flip and continue cooking for another 3 minutes, or until desired doneness. (125-135 for medium rare; 135-145 for medium 145- above for well done.)
- Allow steak to rest for 10 minutes before slicing. Slice steak against the grain (perpendicular to the muscle fibers) at a 45 degree angle.
- Meanwhile, place the shaved fennel in a medium bowl. Season with salt and pepper, and a squeeze of lemon juice, and massage lightly until combined. Add the arugula and toss gently to mix.
- Transfer the salad to the serving bowl. Top with sliced steak and finish with some flaky sea salt, freshly ground pepper, and a squeeze of lemon.