Cedar-Grilled Flat Iron Steaks with Coffee Rub

Cedar-Grilled Flat Iron Steaks with Coffee Rub
Food and Drink

Courtesy of Whole Foods Market

Cedar-Grilled Flat Iron Steaks with Coffee Rub

"Cedar planks are a great way to impart flavor when grilling. The sweet, spicy coffee rub makes a delicious complement to steaks."

Serves 6

 

2 tablespoons brown sugar

1 1/2 tablespoons finely ground Allegro Espresso Sierra or other dark coffee

2 teaspoons chili powder

1/8 teaspoon cayenne pepper

2 teaspoons kosher salt

2 1/2 pounds flat iron steak, each steak 1¼ pounds

1 very large or 2 medium cedar planks for grilling, soaked in water at least 3 hours

2 teaspoons extra-virgin olive oil, plus more for oiling planks

Combine sugar, coffee, chili powder, cayenne pepper and salt. Cut steak to fit on cedar planks if necessary. Brush steak with 2 teaspoons oil; sprinkle all over with coffee rub and press to adhere. Set aside.

Prepare grill for high-heat cooking. When very hot, bank coals on one side of the grill, leaving one side free of coals. If using a gas grill, turn burner off on one side. Have a spray bottle filled with water handy. Heat cedar planks on cool side of grill for 3 minutes. Remove from grill, brush one side lightly with oil and set aside.

Grill steaks on hot side of grill until just seared, 1 to 2 minutes per side. Transfer to oiled side of planks and place planks near (but not over, if possible) hot zone on grill. Close grill cover and cook until steaks reach desired doneness, 8 to 12 minutes for medium-rare. Spray edges of planks with water if they catch on fire. Remove planks from grill. Rest steaks on planks for 10 minutes before slicing.

Slice against the grain and enjoy.

Tip: Prep steak with coffee rub the night before the tailgate and store in a plastic bag in the refrigerator overnight, then transport prepped meat in a cooler. Remove from cooler 20 minutes before grilling. When it’s time to serve, have your guests build the perfect steak sandwich offering them a variety of condiments such as steak sauce, arugula, Romaine lettuce and tomato.

Tailgater Magazine