It’s time to get fired up! This recipe using the more budget-friendly flat iron steak paired with a sweet, hot, smokey coffee rub will really please. This just might make me dip my fork in the meat world…at least for a bite of it!
Note: Use grass-fed beef whenever possible to reduce your exposure to the GMO grain feed and antibiotics commonly used in CAFO’s (Concentrated Animal Feeding Operations)
2 tablespoons brown sugar
1 1/2 tablespoons finely ground Allegro Espresso Sierra, or other dark coffee
2 teaspoons chili powder
1/8 teaspoon cayenne
2 teaspoons kosher salt
2 1/2 pounds Flat Iron steaks
Cedar planks for grilling, soaked in water at least 3 hours before use
2 teaspoons extra-virgin olive oil, plus more for oiling planks
Combine sugar, coffee, chili powder, cayenne and salt in small bowl. Cut steak to fit on cedar planks, if necessary. Brush steak with 2 teaspoons oil; sprinkle all over with coffee rub and press to adhere. Set aside.
Prepare a grill for high-heat cooking.
When very hot, bank coals on one side of grill, leaving one side free of coals; if using a gas grill, turn burner off on one side. Have a spray bottle filled with water handy. Heat cedar planks on cool side of grill for 3 minutes; remove from grill, brush one side lightly with oil and set aside.
Grill steaks on hot side of grill until just seared, 1 to 2 minutes per side. Transfer steaks to oiled sides of planks and place planks near (but not over, if possible) hot zone on grill.
Close grill cover and cook until steaks reach desired doneness, 8 to 12 minutes for medium-rare.
Spray edges of planks with water if they catch fire. Remove planks from grill; rest steaks on planks 10 minutes before slicing.
Photo credit: Another Pint Please