Chili-espresso strip loin steaks

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5 min


15 min


8 Servings

Chili-espresso strip loin steaks

Sherried mushrooms and chili-espresso striploin steaks recipe Photo by Roberto Caruso

Give your steaks a rich and spicy update with chili and espresso rub.


  • 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


  • 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.

Serve with sherried mushrooms.