September 2017 by Karie Engels
Coffee is the first thing on my mind when I tumble out of bed and stumble down the stairs. I reach the coffee pot silently cursing myself for not preparing my cup of life the night before.
As I sip my first taste of morning I roll through my emails and cruise through the calendar jotting down recipe ideas for the day, week and month ahead. This morning however, all I could think about was coffee and using it as my muse, I went hunting through some old recipes for lunch this week.
The recipe below is quick, simple and can be prepped a day ahead and chilled overnight. It’s perfect in an artisan roll or tossed with tomatoes and wrapped snugly in a tortilla. Pair with an ice-cold brew and enjoy!
Espresso Rub Steak with Horseradish Cream Sauce
Espresso Rub Ingredients
Makes 2 1-1/2 pound steaks
- 1/4 cup finely ground coffee or espresso powder
- 2 tablespoons brown sugar
- 2 teaspoons coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Mix all ingredients well and rub on steaks. Cover or place in zippy bag and chill for 2 hours or overnight.
- Heat gas or charcoal grill. Place steaks on grill over medium-high heat. Cover grill and cook 4 to 6 minute each side depending on thickness and desired doneness. Cut steaks into slices and season to taste with salt.
Horseradish Cream Sauce
- 1/2 cup heavy cream, chilled
- 1/2 cup crème fraîche or sour cream
- 2/3 cup, 5 oz. prepared horseradish
- 2 tablespoons finely chopped chives
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
In medium bowl whisk heavy cream until it starts to hold a line when you drag the whisk through it. Gently fold in crème fraîche or sour cream, horseradish, chives, and salt. Season with pepper and additional salt to taste.
Karie Engels is an author and founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small town in Washington State with her children and two troublesome cats.