Looks tasty, eh? Please read over the instructions of each recipe, so you know how much prepping lead time you need. The dry rub for the steaks need a few hours to settle and the dressing requires 1-24 hours.
Coffee-Rubbed Steak Ingredients:
- 2 Ribeye or NY Strip Steaks
- My Dry Rub Coffee Mix, which is a secret recipe. However, for a simple mix, I would suggest using a 1 tbsp of each: ground coffee, brown sugar, red pepper flakes, salt + pepper.
- 1 tbsp Dijon Mustard
- Olive Oil
Honey Mustard Herb Caper Dressing Ingredients:
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Raw Honey
- 2 tbsp Apple Cider Vinegar
- 1 Garlic Clove, minced
- 1 tbsp Fresh Parsley, minced
- 1 tbsp Capers, rinsed
- 1 tbsp Dijon Mustard
- 1 tbsp Garlic Aioli (optional)
- Seasonings (a pinch of each): Garlic Powder, Oregano, Salt + Pepper
Gorgonzola Salad Ingredients:
- Leafy Greens (I chose to mix arugula and spinach)
- 1 c Cherry Tomatoes, halved
- 1 c Cucumbers, quartered
- 1/2 Avocado, diced
- Gorgonzola Cheese, crumbled
Coffee-Rubbed Steak Instructions:
- In a bowl, add Dry Rub Mix and massage between fingers, to fully blend seasonings.
- For steak, season with salt, then lather with dijon mustard and then dry rub mix all over. Sit in fridge, to marinate, for a minimum of 2 hours, max 6 hours.
- After 2 hours, sit steaks on countertop, to bring to room temp for 1 hour.
- Preheat oven to 400 degrees.
- On the stovetop, add olive oil to cast iron skillet and cook steaks for 2 minutes on each side.
- Transfer skillet to oven and cook until your desired temperature. I prefer medium to medium-well.
- Remove from oven and allow steaks to rest on cutting board for 10 minutes, before slicing.
Honey Mustard Herb Caper Dressing Instructions:
- In a mason jar, combine all ingredients and shake vigorously.
- Let chill for 1 to 24 hours.
Gorgonzola Salad Plating Instructions:
- Either toss all ingredients in a bowl or plate in layers, as I did in the photo.
- Add steak, Gorgonzola and drizzle dressing on top.
- Enjoy!