Cowboy Coffee Rubbed Steak W Fresh Chopped Veggie Salad
Saddle up your taste buds for this bold and flavorful Cowboy Coffee Rubbed Steak with Fresh Chopped Veggie Salad! This recipe features tender, juicy ribeye steaks coated in a smoky, slightly sweet coffee rub made with ground coffee, brown sugar, smoked paprika, and a hint of cayenne for a subtle kick. Grilled to perfection, the steaks pair beautifully with a vibrant, refreshing salad of cherry tomatoes, crisp cucumber, red bell pepper, and red onion, all lightly dressed with zesty lemon juice and rich extra virgin olive oil. It's a robust, protein-packed dish balanced by a medley of fresh vegetables, making it ideal for a hearty dinner or an elegant summer barbecue. Ready in just 30 minutes, this recipe is perfect for steak lovers looking to elevate their grilling game with a unique twist.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak
- 2 tablespoons Ground coffee
- 1 tablespoon Brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your grill or cast iron skillet to medium-high heat.
In a small bowl, combine ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the coffee rub.
Pat the ribeye steaks dry with a paper towel, then brush each side with olive oil.
Generously coat both sides of the steaks with the coffee rub, pressing it in to ensure it sticks.
Set the steaks aside for 10 minutes while you prepare the veggie salad.
Chop the cherry tomatoes in half, dice the cucumber, red bell pepper, and red onion into small pieces, and finely chop the fresh parsley.
In a large mixing bowl, combine the chopped vegetables and parsley.
Drizzle the salad with lemon juice and extra virgin olive oil, then season with salt and black pepper. Toss to coat and set aside.
Once the grill or skillet is hot, place the steaks onto the surface and cook for 3-5 minutes per side for medium-rare doneness, or until they reach your desired level of doneness.
Remove the steaks from the heat and allow them to rest for 5 minutes to redistribute the juices.
Serve the cowboy coffee rubbed steaks alongside the fresh chopped veggie salad for a delicious and well-balanced meal.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 26.2 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2799 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
