This recipe from our friends at Whole30 features a flavorful rub that blends ground coffee, chile powder and other spices to jazz up the flavor of your steak. The crispy spiral potatoes served alongside are can’t-stop-eating-them good!
- 1 ½ tablespoons finely ground coffee beans or ground instant coffee
- 1 ½ tablespoons hot chile powder
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon powdered mustard
- 4 grass-fed ribeye steaks
- 3 medium russet potatoes, peeled and spiraled
- 1 ½ to 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Adjust the oven racks so one is about 4 inches from the broiler heat and the other is lower in the oven. Preheat the oven to 425°F. Line a rimmed baking pan with foil.
In a small bowl, combine the ground coffee, chili powder, paprika, salt, and powdered mustard. Place the steaks on the un-heated rack of a broiler pan or baking pan. Rub the steaks all over with the coffee mixture. Set aside.
Place the spiraled potatoes on the lined baking pan and pat dry with a paper towel. In a small bowl, combine the oil, garlic powder, salt, and pepper. Drizzle over the potatoes and gently toss to coat. Roast the potatoes on the lower oven rack, tossing once halfway through, for 20 minutes.
Set the oven to broil, leaving the potatoes on the lower rack. Place the steaks on the upper rack. Broil the steaks, turning once halfway through, until medium-rare (130 degrees F) or desired doneness. Use a meat thermometer for best results. Remove the pan with the steaks from the oven, tent with foil, and allow the steaks to rest until the potatoes are done.
Move the pan with the potatoes to the upper rack and finish under the broiler, watching carefully and tossing occasionally, until golden and crisp, about 5 minutes.
Recipe courtesy of The Whole30 Fast and Easy Cookbook by Melissa Urban. Learn more about Whole30 here.