Summer Of Steak - Coffee Rubbed Chimichurri Strip Steak
Prep time
Cook time
Total time
A delicious chimichurri with a great steak rub.
Recipe type: Steak
Cuisine: South American
Serves: 4
  • 1 cup or so of chopped flat-leaf parsley
  • ¼-1/2 cup chopped cilantro
  • 2-3 tablespoons chopped oregano
  • 5-6 chopped chive flowers, or 2 tablespoons of finely chopped chives
  • ½ teaspoon Maguey Sweet Sap (or molasses)
  • 1 medium shallot, chopped
  • ¼ cup red wine vinegar
  • ¼ cup white balsamic vinegar
  • 2 tablespoons of extra virgin olive oil
  • Sea salt and black pepper to taste
  • 4 New York strip steaks, about 1" thick
  • 2 tablespoons ground espresso
  • 2 tablespoons Turbinado sugar
  • 2 table smoked paprika
  • 1 tablespoon Aleppo chiles, dried and ground
  • 1 tablespoon coarse sea salt
  • ⅛ tablespoon black pepper
  1. Combine Maguey Sweet Sap, vinegars and olive oil, and whisk until mixed.
  2. Add chopped herbs and shallot, sea salt and pepper, and mix with a fork.
  1. Combine all dry ingredients in a bowl and mix well.
  2. Apply to steaks liberally on both sides and let stand for 30 minutes.
  3. On a preheated grill at medium heat, grill the steaks approximately 3 minutes per side, until the internal temperature is 120.
  4. Remove the steaks from the grill and allow them to stand for 10 minutes.
  5. Cut the steaks on the bias to serve, topping each steak liberally with chimichurri.
Recipe by livefire at