Print Recipe

Coffee Rubbed Flank Steak & Pasilla Cream Sauce

Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak.
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Beef, Mexican
Keyword: Coffee Rub, New Mexican, Southwest Recipes, Tex-Mex
Servings: 4

Ingredients

Grilled Coffee Rubbed Flank Steak

  • 1 flank steak cut into four equal pieces
  • 1 tsp espresso powder
  • 1 tsp cocoa powder
  • 1 small pinch cinnamon
  • ¼ tsp smoked paprika
  • ½ tsp brown sugar
  • 1 tbsp cooking oil

Pasilla Cream Sauce

  • 2 dried Pasilla peppers seeded and stemmed
  • ¼ onion diced
  • 4 large garlic cloves diced
  • 2 tbsp butter
  • ½ cup roasted tomatoes
  • 2 ½ cup chicken broth
  • 1 tbsp brown sugar
  • 1 small corn tortilla torn into pieces
  • 4 tbsp heavy cream
  • salt and pepper to taste

Instructions

Pasilla Cream Sauce

  • In a medium saute pan, dry toast pasilla peppers over medium heat for a few minutes until you smell the aroma and they soften a bit.
  • Add onion to dry saute pan and cook until softened and almost charred.
  • Add butter and garlic and stir, cooking until garlic is translucent, but make sure to not brown the butter.
  • Add roasted tomatoes and chicken broth.
  • Cook for about 15 minutes until Pasilla peppers are softened and tender.
  • Add brown sugar and stir.
  • Add torn corn tortillas and turn off the heat. Let sit for a few minutes.
  • Blend with immersion blender until smooth.
  • Add heavy cream and salt and pepper.
  • Reheat when ready to serve

Grilled Coffee Rubbed Flank Steak

  • Fire up the grill.
  • In a small bowl, combine espresso powder, cocoa powder, cinnamon, smoked paprika and brown sugar.
  • Rub each piece of flank steak with the coffee rub, then with cooking oil.
  • Grill to medium rare and serve with Pasilla Cream Sauce.