📝 About This Recipe
This dish captures the rugged, aromatic essence of the Pacific Northwest by pairing dark-roasted espresso with the earthy richness of high-quality beef. The bitterness of the coffee creates a sophisticated crust that balances perfectly with the natural sugars in the rub, resulting in a deep, smoky char. Finished with a hint of local berry sweetness, it’s a quintessential Cascadian meal that is as bold as the landscape it hails from.
🥗 Ingredients
The Coffee Rub
- 2 tablespoons Finely ground espresso beans (dark roast preferred)
- 1 tablespoon Dark brown sugar (packed)
- 1 tablespoon Smoked paprika (Spanish pimentón)
- 1 teaspoon Chili powder (Ancho or standard)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Kosher salt
- 1 teaspoon Coarsely ground black pepper
- 1/4 teaspoon Cayenne pepper (optional for heat)
The Steak
- 1.5 pounds Flank steak (trimmed of excess silver skin)
- 2 tablespoons Avocado oil (or another high-smoke point oil)
- 1 tablespoon Unsalted butter (for finishing)
Blackberry Balsamic Reduction
- 1/2 cup Balsamic vinegar
- 1/2 cup Fresh blackberries (muddled)
- 1 tablespoon Honey (local clover honey if available)
- 1 sprig Fresh rosemary (whole)
👨🍳 Instructions
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1
Remove the flank steak from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature; this ensures even cooking.
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2
In a small bowl, combine the espresso grounds, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne. Mix thoroughly until no lumps of sugar remain.
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3
Pat the steak completely dry on both sides with paper towels. Excess moisture will steam the meat rather than sear it.
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4
Generously coat both sides of the steak with the coffee rub, pressing it firmly into the flesh with your hands to create a thick crust.
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5
In a small saucepan over medium heat, combine the balsamic vinegar, muddled blackberries, honey, and rosemary sprig. Bring to a light simmer.
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6
Reduce the heat to low and let the glaze simmer for 8-10 minutes until it has thickened enough to coat the back of a spoon. Strain through a fine-mesh sieve and set aside.
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7
Heat a large cast-iron skillet over medium-high heat until it is wisps of smoke begin to rise. Add the avocado oil and swirl to coat the pan.
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8
Carefully lay the steak into the skillet. Sear undisturbed for 4-5 minutes on the first side to develop a dark, caramelized crust.
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9
Flip the steak using tongs. Add the tablespoon of butter to the pan and baste the steak with the melting butter for the final 3-4 minutes of cooking.
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10
Use an instant-read thermometer to check for doneness. Aim for 130-135°F (54-57°C) for medium-rare.
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11
Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
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12
Identify the grain of the meat. Slice the flank steak very thinly against the grain at a slight diagonal angle.
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13
Fan the slices out on a platter and drizzle with the blackberry balsamic reduction just before serving.
💡 Chef's Tips
Use a very fine espresso grind; coarse coffee grounds will feel gritty and unpleasant in the final dish. Don't be afraid of the dark color—the coffee and sugar will caramelize quickly, but that deep mahogany crust is where the flavor lives. If the rub starts to smoke too much in the pan, slightly reduce the heat to medium to prevent the coffee from burning and becoming acrid. Always slice against the grain! Flank steak has long muscle fibers that are tough if sliced with the grain but tender when cut across them. A cast-iron skillet is the best tool for this recipe as it retains heat better than stainless steel for a superior crust.
🍽️ Serving Suggestions
Pair with a bold Washington State Cabernet Sauvignon or a local Pacific Northwest Stout. Serve alongside roasted fingerling potatoes tossed in rosemary and sea salt. A side of grilled asparagus with lemon zest provides a bright contrast to the heavy rub. For a lighter option, serve the sliced steak over a bed of wild arugula with goat cheese crumbles. Fresh warm sourdough bread is perfect for mopping up any leftover blackberry balsamic glaze.