Because there is only one flat-iron steak per steer, it's a good idea to call ahead and order two steaks. Flank or tri-tip steaks make fine substitutes. You'll serve roughly two-thirds of the steak for dinner Saturday night and use the rest for Sunday brunch. If you don't have a mini chopper or blender, just dice the tomatoes and parsley by hand for a chunkier sauce.
2 teaspoons espresso powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
2 (12-ounce) flat-iron steaks
1 cup grape tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 teaspoon sherry vinegar
How to Make It
Combine first 6 ingredients; stir well. Rub spice mixture evenly over both sides of steaks; cover and let stand at room temperature 30 minutes.
Preheat grill to medium-high heat.
Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes.
Place tomatoes and remaining ingredients in a mini chopper or blender; process until coarsely chopped. Spoon tomato mixture into a microwave-safe bowl; microwave on HIGH 1 minute. Cut steaks diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates (roughly 2/3 of cooked meat). (Reserve remaining steak for Sunday brunch.) Top each serving with 2 tablespoons sauce.
Wine note: Coffee flavor in food can be a fabulous pairing point for some red wines. Cabernet sauvignon and syrah often have dark espresso flavors lurking around the edges. For Saturday's supper, though, you need a red with a little more bright acidity and juicy fruit than those two varieties bring on their own. Go for a blend of syrah and its common partner grenache: Bonny Doon Vineyard's Châteauneuf-du-Pape-styled 2006 Le Cigare Volant (California, $32), with spicy, toasty, earthy notes on one side and bright red fruit on the other. --Sara Schneider
What a knockout! This was absolutely delicious. Mine sat in the fridge with the rub on it for about 90 minutes before cooking, so the flavor really came into the steak. I changed up the sauce a bit because I had half a can of Rotel tomatoes & chiles in the fridge that needed using, so I skipped the vinegar but added fresh basil and the olive oil--the oil really mellowed the sharpness of the tomatoes & chiles. We had this for dinner with the Southwest Confetti Salad (a rice, bean, & veg salad elsewhere on the CL site). My husband ate about 6 oz. of steak, but I stayed to 3 myself in order to have some left for lunch.
This was a pretty good, restaurant-quality meal. Quick, easy, and tasty. I was too cheap to spring for the espresso (I wouldn't have used it for drinking, so I couldn't justify it) and actually ended up using a "kahluha" k-cup that was leftover--not ideal, but it still worked! Served it with the recommended arugula salad and sprinkled some leftover goat cheese on top of that. Very filling, satisfying meal.
Great recipe! A few changes: used flank steak, changed espresso powder to finely ground coffee, added basil i/o parsley for the tomato sauce.
DH loved so much he was still talking about it the next day. Kids liked it, too, not too spicy for them.
Served with corn salad from CL Sept 2010