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Coffee Rubbed Steaks with Jalapeno Cheddar Potatoes

Coffee Rubbed Steaks with Jalapeno Cheddar Potatoes by Kraig Keesaman
  
For the steaks:
2 Good sized T-bone or Ribeye steaks
1 Tablespoon ground coffee
1 teaspoon each:
salt
pepper
chili powder
garlic powder
 
Heat coals/grill or cast iron pan on high heat.
Combine all spices, coffee and salt together and apply to steak, coating completely
Allow steak to rest 10-15 minutes before cooking.
Cook steak to desired doneness, rotating once on each side and turning only once.
Remove from pan and let rest 2-3 minutes
 
For the Potatoes:
 
3-4 large red potatoes cut into cubes
3-4 Jalapeno peppers, cut into rounds
1 large leek sliced thinly
3/4 cup shredded cheddar cheese
4 Tablespoons butter
salt and pepper to taste
 
Bring a pot of salted water and potatoes to a boil and cook until potatoes are almost done.
Heat half of butter in a skillet and cook leeks until starting to caramelize
Add peppers and cook 2 minutes, remove leeks and peppers into side dish
heat remaining butter in pan and add drained potatoes cubes to pan.
Cook until potatoes are evenly brown.
Add leeks and peppers to potatoes, stir in cheese.
Wait 1-2 minutes or until cheese in melted and serve with steak!
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