Coffee Crusted Flank Steak Recipe

Prepare the rub and steak

Pat the flank steak dry with paper towels. In a small bowl combine coarsely ground coffee, smoked paprika, brown sugar, garlic powder, coarse kosher salt and black pepper. Rub the steak with neutral oil to help the rub adhere, then press the coffee rub firmly and evenly onto both sides of the steak. Let rest at room temperature for 30 minutes (or refrigerate up to 2 hours and bring back to room temp before cooking).

Sear and smoke

Preheat a grill for direct high heat (or heat a heavy cast-iron skillet until smoking). If using a smoker, set to 225–250°F and smoke for 20–30 minutes first for extra smoke flavor, then finish over high heat. Sear the steak over high heat until a deep crust forms, about 3–4 minutes per side for medium-rare depending on thickness (target internal temperature 125–130°F for medium-rare). Use an instant-read thermometer for accuracy.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice thinly across the grain into 1/4-inch slices just before serving.

Sweat aromatics

In a medium saucepan over medium heat melt 2 tablespoons of the butter. Add the minced shallot and cook until soft and translucent, about 2–3 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and reduce

Carefully add the whiskey (stand back to avoid flames) and simmer 1 minute to burn off alcohol. Add the espresso or strong coffee, beef stock, tomato paste, Worcestershire sauce and brown sugar. Whisk to combine and bring to a simmer. Reduce the mixture until slightly thickened and reduced by about one-third, roughly 10–12 minutes.

Finish sauce

Whisk the remaining 1 tablespoon butter into the reduction. Mix cornstarch with cold water to make a slurry and whisk into the simmering sauce to achieve a glossy, coat-the-back-of-a-spoon consistency (add more slurry in 1/2 tsp increments if needed). Season with salt and pepper to taste. Keep warm until serving.

Cook potatoes

Place potato cubes in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, 12–15 minutes. Drain well.

Mash and finish

Return drained potatoes to the pot over low heat for 1–2 minutes to release excess moisture. Heat milk and butter together until butter melts (do not boil). Mash potatoes with a ricer or potato masher, then stir in warmed milk-butter mixture, half-and-half, smoked paprika and liquid smoke if using. Season with salt and pepper and adjust texture with more milk if needed until smooth and creamy. Keep warm.

Char onions

Toss peeled cipollini onions with olive oil, salt and pepper. Place on a hot grill grate or in a preheated cast-iron skillet over high heat. Cook, turning occasionally, until the surfaces are deeply charred and edges softened, about 8–12 minutes.

Finish with vinegar

When onions are tender and charred, transfer to a bowl and toss with sherry or red wine vinegar to brighten the flavor. Keep warm.

Plate the components

Spoon a generous portion of smoked potato purée onto each plate. Fan several slices of coffee-crusted flank steak over the purée. Arrange 3 charred cipollini onions alongside the steak.

Sauce and garnish

Spoon the whiskey-coffee demi-glaze over the steak and a little onto the purée. Finish with a sprinkle of flaky sea salt, fresh thyme sprigs and microgreens or chives if using. Serve immediately.