Culinary Challenge: Brazilian, Part Two

Did you make the cheese croquettes yet? I am already trying to figure out when I can make them again. For the rest of our meal, I decided to make a traditional chimichurri sauce, a coffee-rubbed steak with an herb salad and a side of green beans with hazelnuts (instead of Brazil nuts). It doesn’t get much more Brazilian than a steak, does it?

Coffee-Rubbed Steaks with Chimichurri Sauce

The spice rub is a combination of coffee grounds, brown sugar, paprika, cumin, and kosher salt.


Coffee-Rubbed Steaks with Chimichurri Sauce

I poured half on each side of a flat iron steak (about 1.5 pounds for the two of us) and gently pressed it in to adhere.

Coffee-Rubbed Steaks with Chimichurri Sauce

While the steak came to temperature and enjoyed its steak bath, I made the chimichurri sauce — a combination of white and red wine vinegar, olive oil, sugar, minced shallots and fresh herbs. I also prepped the herb salad, which is sliced shallots, cilantro and parsley leaves, chives, and salt and pepper.

After those items were prepped, I popped the steak on a blazing hot grill pan and cooked it through to medium-rare.

Coffee-Rubbed Steaks with Chimichurri Sauce

The steak then rested for 10 minutes before thinly slicing the steak. The herb salad was dressed with a little bit of the chimichurri sauce and served on top of the steak.

Coffee-Rubbed Steaks with Chimichurri Sauce

There wasn’t a slice left! Yummy!

Coffee-Rubbed Steaks with Chimichurri Sauce
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  1. 2 tablespoons finely ground dark-roast coffee beans
  2. 2 tablespoons chili powder
  3. 2 tablespoons dark brown sugar
  4. 1 tablespoon smoked paprika
  5. 1 1/2 teaspoons ground cumin
  6. 1 tablespoon kosher salt
  7. 1 1/2 pound flat iron or flank steak
  8. Chimichurri
  9. 1/4 cup white wine vinegar
  10. 1/4 cup red wine vinegar
  11. 2 tablespoons extra-virgin olive oil
  12. 1/2 teaspoon sugar
  13. 1 small shallot, minced
  14. 1/4 cup finely chopped parsley
  15. 1 tablespoon finely chopped cilantro
  16. 1 tablespoon finely chopped chives
  17. 1 teaspoon dried oregano
  18. Kosher salt
  19. Freshly ground pepper
  20. Herb Salad
  21. 1 1/2 cups cilantro leaves
  22. 1 cup flat-leaf parsley leaves
  23. 1/2 cup snipped chives
  24. 1 small shallot, halved lengthwise and thinly sliced crosswise
  25. Kosher salt
  26. Freshly ground pepper
  1. 1. In a small bowl, mix the coffee with the chili powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.
  2. 2. Grill the steak over moderate heat, turning once, until medium-rare, 15 to 18 minutes. Transfer to a cutting board and let rest for 10 minutes.
  3. 3. Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.
  4. Chimichurri: In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the minced shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.
  5. Herb Salad: In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.
Adapted from Food & Wine Magazine
Adapted from Food & Wine Magazine
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