Cedar-Grilled Flat Iron Steaks with Coffee Rub

Cedar-Grilled Flat Iron Steaks with Coffee Rub

Serves 6
A sweet, spicy coffee rub makes a delicious complement to steaks.
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoon finely ground Allegro Espresso Sierra or other dark coffee
  • 2 teaspoons chili powder
  • 1/8 teaspoon cayenne
  • 2 teaspoons kosher salt
  • 2 1/2 pound flat iron steaks, each 1 1/4 pounds
  • 1 very large or 2 or more smaller cedar planks for grilling, soaked in water at least 3 hours
  • 2 teaspoons extra-virgin olive oil, plus more for oiling planks
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Combine sugar, coffee, chili powder, cayenne and salt. Cut steak to fit on cedar planks if necessary. Brush steak with 2 teaspoons oil; sprinkle all over with coffee rub and press to adhere. Set aside.

Prepare a grill for high-heat cooking. When very hot, bank coals on one side of grill, leaving one side free of coals; if using a gas grill, turn burner off on one side. Have a spray bottle filled with water handy. Heat cedar planks on cool side of grill for 3 minutes; remove from grill, brush one side lightly with oil and set aside.

Grill steaks on hot side of grill until just seared, 1 to 2 minutes per side. Transfer steaks to oiled sides of planks and place planks near (but not over, if possible) hot zone on grill; close grill cover and cook until steaks reach desired doneness, 8 to 12 minutes for medium-rare. Spray edges of planks with water if they catch fire. Remove planks from grill; rest steaks on planks 10 minutes before slicing.
Nutritional Info: 
Per Serving: 330 calories (170 from fat), 19g total fat, 7g saturated fat, 110mg cholesterol, 750mg sodium, 5g carbohydrates, 33g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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