Espresso-Chili Rubbed Steak with Herb Salad
This full-flavored rub is made with espresso beans, chili powder, paprika and other ingredients that give the steak a spicy-sweet taste.
For the Espresso-Chili Rub
2 tablespoons finely ground Italian espresso beans
2 tablespoons ancho or chipotle chili powder
1 tablespoon light brown sugar
1 tablespoon Spanish paprika
1 1/2 teaspoons kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground pepper
Pinch of cinnamon
For the Steak
3 thick-cut steaks, such as rib eye, New York strip or sirloin (3 to 3 1/2 pounds/1.4 to 1.6 kilograms total), cut 1 1/4-inch (3-centimeters) thick, at room temperature
Salt and freshly ground pepper
2 tablespoons vegetable oil
For the Salad
1/4 cup (60 milliliters) fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup (120 milliliters) extra-virgin olive oil
7 cups (170 grams) loosely packed mesclun greens
1/4 cup (5 grams) loosely packed fresh tarragon leaves
1/4 cup (5 grams) loosely packed fresh flat-leaf parsley leaves
1/4 cup (5 grams) loosely packed fresh dill sprigs
1/4 cup (5 grams) loosely packed fresh mint leaves
For the Espresso-Chili Rub: In a small bowl, mix together the espresso, chili powder, brown sugar, paprika, salt, pepper and cinnamon. The rub will keep in an airtight container at room temperature for several months.
For the Steak: About 30 minutes before cooking, pat the steaks dry and season them generously with salt and pepper. Sprinkle with about 2 tablespoons of the rub and pat to coat all sides. Set the steaks aside to come to room temperature. Preheat the oven to 350°F (180°C).
Heat 2 large skillets, preferably cast-iron, over medium-high heat. Add 1 tablespoon of oil to each pan. When the oil begins to smoke, add the steaks and cook until dark brown and crusted and an instant-read thermometer inserted into the center of each one registers 120°F (48°C) for medium-rare, or 125°F (52°C) for medium, 3 to 5 minutes per side. Remove the steaks from the heat and transfer them to a cutting board to rest before serving, about 5 minutes.
For the Salad: In a small bowl, whisk together the lemon juice, mustard, garlic, salt and pepper. Continue to whisk while adding the olive oil in a slow, steady stream to emulsify the dressing. In a large bowl, toss together the greens, herbs and just enough of the dressing to lightly coat.
Slice the steaks and fan them on a platter. Serve immediately with the salad.