Sherried mushrooms and chili-espresso striploin steaks recipe
Photo by Roberto Caruso
Ingredients
-
8
strip loin
steaks
, at least 1-in. thick, about 250 g each
-
2 tsp
kosher
salt
-
2 tsp
brown sugar
-
2 tsp
chili powder
-
1 tsp
coarsely ground black
pepper
-
1 tsp
instant coffee granules
Instructions
-
PREHEAT barbecue to medium-high. Trim excess fat from steaks. With a sharp knife tip, make shallow cuts 1 in. apart around the edges of the steak (to keep it from curling).
-
STIR salt with sugar, chili powder and pepper in a small bowl. Rub instant coffee between your fingers to crush before stirring into seasonings. Gener- ously season steak (about 3/4 tsp rub per steak).
-
OIL grill. Barbecue steaks, with lid open, 5 to 6 min per side for medium-rare. Transfer to a cutting board and let stand about 5 min before serving.
Nutrition (per serving)
- Calories
- 366,
- Protein
- 56 g,
- Carbohydrates
- 2 g,
- Fat
- 13 g,
- Sodium
- 492 mg.
