Wide-Awake Ribeyes
We love the bitter notes that come from adding ground coffee to this spice rub, but if you choose to leave it out, the rub will still taste great. The recipe makes more spice mixture than you¿ll need; save the extra in an airtight container for one month to use on steaks, or beef or pork roasts.
Ingredients
Directions
For rub:
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In a small bowl, combine espresso, chili powder, brown sugar, salt, basil, coriander and dry mustard; set aside. In another small bowl combine mayonnaise and chipotle pepper in adobo sauce; set aside.
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Trim fat from steak. Brush both sides of steaks with olive oil. Sprinkle half of the rub over both sides of each steak, and gently massage it into the meat. (Reserve remaining rub for another use.) Let stand at room temperature for 30 minutes.
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Grill steak and sweet pepper strips on rack of covered gas or charcoal grill directly over medium heat. 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°F) or 12 to 15 minutes for medium (160°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.
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Remove steak, sweet peppers and rolls. Let steak rest for 5 minutes. Cut steak into 1/4-inch-thick slices.
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Spread mayonnaise mixture on bottom and top halves of rolls. Fill with lettuce, steak slices and sweet pepper strips.