Coffee-Chile-Cocoa Rubbed Sirloin, Creamed Kale

coffee-chile-cocoa rubbed steak, creamed kale

Mike rubbed this beautiful grass-fed sirloin from Fleisher’s (via Marlow & Sons) with a mixture of coffee, cocoa and his homemade chile powder, then seared it in the cast iron skillet. He served the slices on top of creamed lacinato kale. (Check the comments for his technique.)

This was the absolute best thing I ate in a day that already included a delicious brunch at iCi, a couple dozen oysters at Marlow, and baguette with a couple different cheeses from Saxelby‘s. Seriously, folks, I am a lucky woman.

Wine Pairing: We splurged a bit on the wine – a bottle of Lopez de Heredia 1999 Vina Bosconia Rioja, a beautiful, elegant wine with rich fruit and earth. It paired beautifully with our meal and I think we both enjoyed lingering over the rest of the bottle.

3 thoughts on “Coffee-Chile-Cocoa Rubbed Sirloin, Creamed Kale

  1. Sharon says:

    WOW. That looks amazing. You are lucky. The exact rub/chili powder recipes should be posted on a web site. If only there were a venue…

  2. dietsch says:

    Okay, Sharon… This is much simpler than you might think.

    I took a tablespoon of chili powder, a tablespoon of cocoa, a tablespoon of coffee, about a teaspoon of salt, and some lemon zest. I threw those into the mini-chopper to pulverize the coffee and blend everything up well. I rubbed that on the meat.

    Well, more accurately, I kneaded that into the meat. Y’know, do the rub, but press everything in. I know you’re no pussy when it comes to dead animals. Work it.

    Then I just seared it over high heat in the cast-iron.

    The cocoa I used was Scharfenberger, and the coffee was some French-press stuff we had on hand. The chili powder was Alton Brown’s technique. Consult his recipe, but here are the basics:

    1. Grab some dried chilis, about three or four different kinds. Cut ’em up with some scissors and discard the seeds.

    2. Toast them with whole cumin seeds in yer cast iron.

    3. Let ’em cool and whiz ’em up in a blender. You’re done. Store it in a plastic container or a glass jar.

  3. Jennifer,

    I made this steak tonight – oh, my, gawd. It was fabulous. And I forgot to take a pic, so I just referred to your post. I love my little coffee grinder – that seldom grinds coffee anymore. Thanks for the non-recipe!

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