Dr. Melina Jampolis: Spiced Coffee Rubbed Skirt Steak with Chimichurri
1 1/2 pounds skirt steak, trimmed of fat and sinew, and cut into 4-inch pieces
3 tablespoons fine ground coffee
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon dark chili powder
1/2 tablespoon garlic powder
1/2 tablespoon black pepper
1 teaspoon cumin
1 teaspoon coriander seeds
1 cup Italian parsley (leaves only), chopped
1 cup cilantro (leaves only), chopped
2 cloves fresh garlic, chopped
1 tablespoon chili flakes
1 tablespoon red wine vinegar
1 cup olive oil
Kosher salt, to taste
Juice of 2 limes
For the Coffee Rub
Combine all of the ingredients in a blender or food possessor, and blend/process until thoroughly blended and smooth.
For the Chimichurri
Add all of the ingredients in a bowl, mix well, and season to taste with salt and lime juice.
For the Steak
Coat the prepared skirt steak in the coffee rub, and cook on the grill to your desired temperature for about five minutes on each side to get a nice color. Allow the steak to rest for five minutes before slicing. Always slice against the grain for maximum tenderness. Top with the chimichurri and serve.