Espresso rubbed Australian grass-fed strip steak

Serves

Prep Time

Cook Time

Ingredients

Portion size: 8 oz. of strip steak

Alternate cuts: Grass-fed skirt steak

For the veggies:

¾ cup corn oil

1 ½ lbs. zucchini squash, sliced on bias

2 ½ lbs.

yellow squash, sliced on bias

1 Tbsp salt

2 Tbsp black pepper

1 Cup red onion, diced

3 Cups roasted corn

12 oz. snow peas

1 oz. minced garlic

For the rub:

½ Cup instant ground espresso

2 Tbsp. paprika

2 Tbsp. dark brown sugar

1 Tbsp. dry mustard

1 Tbsp. Kosher salt

1 Tbsp. black pepper

1 Tbsp. dried oregano

1 Tbsp. ground coriander

1 dried Chile de Arbol,ground fine

For the veggies:

Remove husks and silk from corn. One ear should yield 1 cup.
Place on broiler until slightly charred on all sides.Remove from broiler, scrape the roasted kernels off the cob.
Use immediately or store refrigerated at 40° or lower in a covered container.
Incorporate squash, salt and pepper together in a large bowl with oil.
Place on a lightly oiled grill and mark both sides.Once marked immediately spread vegetables on a perforated sheet pan with a solid sheet pan beneath. Leave in cooler.
Once cool incorporate red onions, snow peas and roasted corn. Toss gently.
Portion and store refrigerated at 40°.

To serve:

Place steak on char broil and cook until desired temperature.
While steak is cooking, preheat a sauté pan until hot.
Add portioned vegetables and cook until aroma is apparent and vegetables are at a point just prior to al denté but heated throughout.
Add ½ tsp of garlic, toss and remove. DO NOT MOVE or toss vegetables excessively.
Plate vegetables and steak on a plate, add grilled onions and sprinkle with parsley.