Grilled Coffee-Coriander Rubbed Flank Steak Recipe

MYFOXNY.COM - For many, Memorial Day weekend is a time to break out the grill. Clint Cantwell, an editor with grilling.com, comes into the Good Day Café to cook up Grilled Coffee-Coriander Rubbed Flank Steak.

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GRILLED COFFEE-CORIANDER RUBBED FLANK STEAK

2 pounds flank steak
1/4 cup extra virgin olive oil
Coffee-Coriander Rub (recipe below)
Grilled Lemon and Garlic Compound Butter (recipe below)

Remove steak from the refrigerator and allow it to come to room temperature for approximately 30 minutes. Meanwhile heat grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges.

Once steaks have come to temperature, coat all sides with olive oil then season generously with the coffee-coriander rub. Place steaks in the center of the grill and cover for three minutes. Flip and grill for another three minutes covered. Flip and cook each side for an additional 2-3 minutes each until desired level of doneness is reached (145-150 degrees for medium rare, 150-160 degrees for medium according to the USDA. Remember, however, that the meat will rise in temperature as much as 10 degrees as it rests). Remove from the grill, top with a generous helping of compound butter and allow to rest at least 5 minutes so that the juices have time to redistribute and don’t end up all over your cutting board. Slice the steak across the grain, top with remaining juices and serve.

COFFEE-CORIANDER RUB

2 tablespoons ground coffee
3 tablespoons smoked paprika
1-1/2 tablespoon coriander seeds, lightly toasted then ground
1/2 teaspoon ground mustard
1 teaspoon course ground black pepper
2 tablespoons kosher salt
Mix all rub ingredients together and set aside.

GRILLED LEMON AND GARLIC COMPOUND BUTTER

1 lemon, ends removed
1 head of garlic, top removed
Olive oil
1 stick of unsalted butter, room temperature
1/2 teaspoon Kosher salt
Tin foil

On a sheet of tin foil, lay the garlic head, drizzle with oil, then top with the lemon. Wrap completely in the foil, making a ball. Place foil, garlic side down, on a grill over medium-high heat and cook for 20 minutes turning every five minutes. Remove and carefully open foil to allow steam to escape. Once lemon and garlic have cooled, mix 3-4 cloves of softened garlic, salt and a squeeze of lemon and soften butter in a bowl. Once blended, butter mixture can be chilled until ready to use.