Coffee Rubbed Ny Strip Recipe

Make the rub

In a small bowl combine finely ground coffee, brown sugar, smoked paprika, ground cumin, black pepper and kosher salt. Mix thoroughly so the brown sugar breaks up and the spices are even.

Pat the NY strip steaks dry with paper towels. Generously coat both sides of each steak with 1 to 1 1/2 tablespoons of the coffee rub, pressing gently so the rub adheres. Let steaks sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1–2 tablespoons vegetable oil and swirl. Place steaks in the pan and sear without moving for 2.5–3 minutes to develop a deep crust.

Flip steaks and add 1 tablespoon unsalted butter to the pan. Baste steaks with the melted butter and cook another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.

Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing against the grain into 1/4–1/2-inch slices.

While steaks come to room temperature, heat a large skillet over medium heat. Add chorizo (no extra fat necessary for many chorizos) and cook, breaking up with a spatula, until browned and cooked through, about 5–6 minutes. Remove chorizo with a slotted spoon to a bowl, leaving fat in the pan. If the chorizo renders very little fat, add 1 tablespoon olive oil.

Add diced sweet potato to the skillet and cook over medium-high heat, stirring occasionally, until beginning to brown and soften, about 8–10 minutes. If sweet potatoes start to stick, add a splash of water and cover briefly to steam until fork-tender.

Add diced onion and minced jalapeño to the sweet potatoes. Cook until onion softens and begins to caramelize, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Return cooked chorizo to the pan and stir to combine. Season the hash with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook another 1–2 minutes to marry flavors.

Finish the hash by stirring in chopped cilantro and 1 teaspoon lime juice if using. Keep warm until plating.

In a medium sauté pan heat 1 tablespoon olive oil over medium heat. Add sliced shallot and cook until soft and translucent, about 2–3 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Add the chopped lacinato kale in batches, letting leaves wilt slightly between additions.

Pour in 1/2 cup chicken stock, stir, then cover and reduce heat to medium-low. Simmer gently for 6–8 minutes until kale is tender but still vibrant.

Uncover, stir in 1 teaspoon apple cider vinegar, season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cook uncovered 1–2 minutes to tighten the sauce. Keep warm for plating.

Warm the prepared mole poblano gently in a small saucepan over low heat, stirring occasionally so it doesn't scorch. If too thick, thin with 1–2 tablespoons water or stock to a saucy consistency.

To plate: spoon a generous portion of sweet potato and chorizo hash in the center of each plate. Arrange slices of rested coffee-rubbed NY strip along one side of the hash.

Place a portion of braised lacinato kale beside the steak and hash. Spoon warm mole poblano over the steak slices (or serve pool of mole under the steak as preferred).

Finish each plate with a sprinkle of crumbled cotija, scatter fresh cilantro leaves, and serve with lime wedges on the side.