Chili-espresso strip loin steaks

Prep 5 min
Total 15 min
Makes 8 Servings

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strip loin steaks, at least 1-in. thick, about 250 g each
2 tsp
kosher salt
2 tsp
2 tsp
1 tsp
coarsely ground black pepper


  • 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.

Serve with sherried mushrooms.


Calories 366, Protein 56 g, Carbohydrates 2 g, Fat 13 g, Sodium 492 mg.
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