Coffee Crusted Skirt Steak Salad

For the Coffee Crust:

1 tablespoon ancho powder

1 tablespoon ground coffee

1 tablespoon dark brown sugar

½ tablespoon smoked paprika

½ teaspoon ground black pepper

½ teaspoon oregano

¾ teaspoon ground coriander

¾ teaspoon ground Colman’s mustard

½ teaspoon Aleppo chili flake

½ teaspoon ground ginger

½ tablespoon kosher salt

Whisk together.

For the Salad:

red onions, cut into thick strips

olive oil

kosher salt and freshly ground black pepper

thyme sprigs

6-8 ounces skirt steak

prepared coffee crust

roast sweet potatoes, sliced into ½-inch thick rounds (see note below)

your favorite lettuce (we chose: Butter Lettuce, leafed)

extra virgin olive oil

sherry or balsamic vinegar

Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Toss the onions in a drizzle of olive oil and season to taste with salt and pepper. Transfer the onions and the thyme sprigs to the prepared baking sheet. Roast until the onions are lightly charred.

Meanwhile, crust the skirt steak in the coffee crust. Sear or grill until your desired boneless, let rest before slicing. Slice the steak.

To build the salad: place the lettuce down on the plate. Top with the sliced sweet potato and roasted red onion. Top with the sliced steak.

Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Dress the salad with as much vinaigrette as desired.

Note:

My favorite way to roast sweet potatoes is to wash and dry the potatoes. Drizzle them with a little olive oil and season with salt and pepper. Wrap the sweet potatoes individually in aluminum foil and roast in a 375˚F oven until a knife tip easily slips into the potato. Remove from the oven, let cool and slice into rounds.

Coffee Crusted Skirt Steak Salad

About The Author

Michelle Bernstein