Adapted from Chef Patrick MacIsaac
Prep time: 5 minutes
Grill time: 8-10 minutes (depending on the thickness of the steak and how well don you like them)
2 strip loin or rib eye or even flank steak (I like to use local grass fed & grass finished beef)
1 tbsp fine ground espresso
1 tsp kosher salt
1 tsp ground black pepper (or some Aleppo Pepper)
1 tbsp brown sugar
1 tsp garlic powder (dry rubs are the only time I ever use powder, but it works better than fresh)
1 tbsp sweet Hungarian paprika
1/2 - 1 tsp Tlalelolco (Mexican chili rub from Epices de Cru)
1. In a small bowl, mix all the ingredients together for the rub and set aside.
2. Have the steaks at room temperature (about 20 minutes out of the fridge) and rub both sides of the steaks with the dry rub. Set aside for 5 minutes or so. Usually that's as long as it takes to heat up my BBQ.
3. Start the grill and when it's hot (500F/230C) grill the steaks for 3-4 minutes per side, depending on the thickness and how well done you like it.
4. Remove from grill and allow to rest covered for 5 minutes before slicing if it's a flank steak, serving if it's strip loin or rib eye.
This time I served it with a Green Salad (romaine hearts, Spring onion, cucumber slices), with my semi Caesar vinaigrette, this time without the egg or mayo.