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Wide-Awake Rib Eyes
Grill: 10 mins
Stand: 35 mins
Ingredients
- 2 tablespoons very finely ground espresso coffee beans or instant espresso coffee powder
- 1 tablespoon ancho chili powder* or hot chili powder
- 2 teaspoons packed brown sugar
- 1 teaspoon kosher salt or 1/2 teaspoon regular salt
- 1 teaspoon dried basil, crushed
- 1 teaspoon ground coriander
- 1 teaspoon dry mustard
- 1/4 cup light mayonnaise or mayonnaise
- 1/2 teaspoon finely chopped canned chipotle peppers in adobo sauce
- 2 8 ounces boneless beef rib eye steaks or top loin steaks, cut 1 to 1-1/4 inches thick
- 1 tablespoon olive oil
- 2 medium yellow, green and/or red sweet peppers, each cut into 8 strips
- 4 French-style rolls or Kaiser rolls, split
- 4 pieces fresh leaf lettuce, Boston, Bibb or butterhead lettuce
- Cucumber slices and/or fresh pineapple wedges (optional)
Directions
1. For rub:In a small bowl, combine espresso, chili powder, brown sugar, salt, basil, coriander, cumin and dry mustard; set aside. In another small bowl combine mayonnaise and chipotle pepper in adobo sauce; set aside.
2. Trim fat from steak. Brush both sides of steaks with olive oil. Sprinkle half of the rub over both sides of each steak; save remaining rub for another use**. Rub in with your fingers. Let stand at room temperature for 30 minutes.
3. For charcoal grill, grill steak and sweet pepper strips on rack of uncovered grill directly over medium coals. Grill until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. For steak, allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). Allow 10 to 12 minutes for peppers. During the last 1 to 2 minutes of grilling, add the rolls, cut-side down on the grill to lightly toast. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
4. Remove steak, sweet peppers, and rolls. Let steak rest for 5 minutes. Cut steak into 1/4-inch-thick slices.
5. Spread mayonnaise mixture on bottom and top halves of rolls. Fill with leaf lettuce, steak slices, and sweet pepper strips. If you like, serve with cucumber slices and/or fresh pineapple wedges. Makes 4 sandwiches.
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Tip:
Grilling Tip:
Keep the grill closed to ensure an even temperature and that smoky flavor.
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Tip:
*
Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.
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Tip:
**
Use leftover spice mixture for steaks, beef and pork roasts, or sprinkled over hot cooked vegetables.
