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Coffee Chili Rubbed Flat Iron Steak With Roasted Eggplant & Garbanzo Bean Salad

Coffee Chili Rubbed Flat Iron Steak With Roasted Eggplant & Garbanzo Bean Salad

Serves 4

  • 4 (8-ounce) Certified Piedmontese flank steaks
  • ½ cup of finely ground espresso powder
  • ½ cup ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon Mexican chili powder (such as chili de arbol)
  • 1 tablespoon smoked paprika
  • 1 teaspoon granulated garlic
  • ½ cup of olive oil

In a bowl, combine the espresso powder, chili powder, cumin, coriander, brown sugar, dry mustard, salt, oregano, ginger, pepper, chili de arbol powder, and paprika. Heat a cast iron pan to medium heat. Brush steaks lightly with olive oil. Coat steaks with spice rub. Sear steaks in cast iron pan for 3 minutes on each side, until golden brown and desired internal temperature. Finish in a 425-degree oven as needed. Allow the steaks to rest for 5 to 10 minutes. Slice at a 45-degree angel against the grain for optimal tenderness. Serve with Garbanzo Bean Salad (recipe follows).

    Roasted Eggplant & Garbanzo Bean Salad

    • 1½ pounds eggplant, cut into ½-inch pieces
    • 2 cups diced tomatoes
    • 1 (15-ounce) can garbanzo beans, drained and rinsed
    • 1 medium red pepper, diced
    • 4 cloves garlic, minced
    • 6 tablespoons olive oil
    • 1 tablespoon chili powder
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon smoked chipotle powder
    • ¼ cup chopped flat leaf parsley
    • ¼ cup chopped cilantro leaves
    • 3 ounces crumbled feta
    • Juice of 1 lime
    • ½ teaspoon cumin seeds, toasted
    • ½ teaspoon coriander seeds, toasted

    Preheat the oven to 425°. Combine eggplant, tomatoes, garbanzo beans, red pepper, garlic, chili powder, salt, pepper, and chipotle powder in a mixing bowl. Drizzle with olive oil and combine until ingredients are coated. Transfer to a baking sheet and roast for about 25 minutes. Remove from oven and sprinkle with parsley, cilantro, feta, lime juice, and cumin and coriander seeds.

    To Serve:

    6 bibb lettuce leaves 2 watermelon radishes, sliced

    6 fresh black mission figs, halved

    6 ounces broccoli or alfalfa sprouts

    1 English cucumber, thinly sliced (around 18 pieces)

    1 tomato, thinly sliced into six pieces

    Start with the bib lettuce, then stack the tomatoes on top. Top the tomatoes with the Roasted Eggplant & Garbanzo Bean Salad, broccoli sprouts, cucumber, figs, and radishes. Top with the sliced steak. Serve with the Raspberry-Walnut Vinaigrette (recipe follows).

      Raspberry Walnut Vinaigrette

      • 1/3 cup raspberry preserves
      • 3 tablespoons fresh raspberries
      • 2 tablespoons raspberry vinegar
      • ½ teaspoon Dijon mustard
      • 1 tablespoon honey
      • 1 teaspoon kosher salt
      • 1 teaspoon black pepper
      • ¼ cup of walnuts, chopped

      In the bowl of a food processor, combine the preserves, fresh raspberries, raspberry vinegar, Dijon mustard, honey, kosher salt, and black pepper and blend well. Add the walnuts and pulse the processor a few more times.

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