2 T finely ground coffee beans
1 T packed brown sugar
1 tsp chipotle chile powder
1 tsp sea salt
1/2 tsp cayenne pepper
4 beef tenderloin steaks (6 to 8 oz each), 2 inches thick
1 1/2 T of The Olive Bin's Chipotle Olive Oil
1 T of The Olive Bin's Espresso Balsamic Vinegar
Steak Tenderloin with Coffee-Chipotle Rub
Ingredients
Number Of Servings: 4
Directions
- Combine ground coffee, brown sugar, chipotle powder, salt, and cayenne pepper in small bowl.
- In separate small bowl, whisk together olive oil and balsamic vinegar until mixture just begins to emulsify. Brush steaks with olive oil mixture; season steaks evenly with rub. Let stand at room temperature for 30 minutes.
- Prepare a charcoal or gas grill for direct grilling over medium heat. Grill steaks to desired doneness, turning once. Allow 12 to 15 minutes for medium rare (145 degrees F) or 15 to 18 minutes for medium (160 degrees F). Let steaks rest for 3 to 5 minutes before serving.
Additional Info
Adapted from Hy-Vee "seasons" recipe
