Photo by Carnelian Cooks
INGREDIENTS:
Corn Salsa:
3 ears sweet corn
1 tbsp fresh basil, finely chopped
2 tbsp fresh cilantro, finely chopped
3 tbsp yellow onion, finely diced
½ jalapeno, finely diced
2 limes, freshly juiced
salt & pepper, to taste
extra virgin olive oil
Coffee Crusted Steak:
2 flatiron steaks
1 tbsp honey mustard
2 tbsp brown sugar
1 tbsp finely ground coffee
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp freshly cracked black pepper
METHOD:
Set the grill on high. And bring the steaks to room temperature, by letting them sit out of the fridge for ~ 30 minutes.
In a medium size bowl add brown sugar, ground coffee, paprika, garlic powder, salt, and pepper. Whisk until ingredients are combined. Then brush each side of the steaks with honey mustard before adding the dry coffee rub mixture. Set aside at room temperature.
Season the corn with olive oil, salt, and pepper. Place the corn directly on the grill and cook for 15 minutes, until slightly charred. Make sure to rotate the corn while grilling. Remove the corn and allow to slightly cool before making the salsa.
Lay the grilled corn flat on a cutting board before slicing the kernels off. Add the cut corn to a large bowl with basil, cilantro, yellow onion, jalapeno, lime juice, salt, and pepper. Mix until ingredients are well combined and set aside.
Next add the steaks to the grill and cook on one side for five minutes. Flip and cook for another three minutes. Remove the steaks from the grill and allow to rest for 10 minutes before cutting against the grain.
Place the cut steak on a serving platter and top with the grilled corn salsa.
Best enjoyed with a Raeburn Cabernet!