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Coffee-Rubbed Strip Steaks with Chimichurri Sauce

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 1 hour & 10 minutes
    •    Yield: Serves 4



    •   1/4 cup sherry vinegar
    •   1/4 cup red wine vinegar
    •   2 tbsps extra-virgin olive oil
    •   1/2 teaspoon sugar
    •   1 small shallot, minced
    •   1/4 cup finely chopped parsley
    •   1 tablespoon finely chopped cilantro
    •   1 tablespoon finely chopped chives
    •   1 teaspoon dried oregano
    •   Kosher salt
    •   Freshly ground pepper


    •   2 tbsps finely ground dark-roast coffee beans
    •   2 tbsps chile powder
    •   2 tbsps dark brown sugar
    •   1 tbsp smoked paprika
    •   1 1/2 tbsps ground cumin
    •   1 tbsp kosher salt
    •   Four 10-ounce strip steaks


    •   1 1/2 cups cilantro leaves
    •   1 cup flat-leaf parsley leaves
    •   1/2 cup snipped chives
    •   1 small shallot, halved lengthwise and thinly sliced crosswise
    •   Kosher salt
    •   Freshly ground pepper


  1. Make the Chimichurri: In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.
  2. Meanwhile, prepare the steak: In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.
  3. Meanwhile, prepare the steak: Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.
  4. Make the salad: In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.
  5. Make the salad: Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.

This great family recipe is thanks to Food and Wine Recipes at


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