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Coffee and Chile Steak
Coffee and Chile Steak

Before you jump to Coffee and Chile Steak recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Until fairly recently any person who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

A large amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all accomplish, without difficulty. It’s related to being practical, usually.

We hope you got insight from reading it, now let’s go back to coffee and chile steak recipe. To make coffee and chile steak you only need 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Coffee and Chile Steak:
  1. Provide 1/2 of a Flank Steak, cut into 2 pieces (across the grain)
  2. Take 2-3 tablespoons ground coffee (I used Starbucks Anniversary Blend) (the grind is up to you, I went a little coarser)
  3. Take 2-3 tablespoons chili powder (I used ancho, but whatever you like will be fine)
  4. Prepare 3-4 teaspoons brown sugar (light or dark will be fine)
  5. Get 0.5 oz vegetable or canola oil (half of an average shot-glass)
  6. Provide The following herbs and spices are left up to you, to your tastes:
  7. Get cayenne, curry powder (SMALL AMOUNT), ground coriander, ground ginger, oregano, smoked paprika, salt and pepper, ground mustard
  8. You need ground cumin (extra points if you toast the mustard, coriander and cumin seeds, THEN grind them), small pinch of cocoa powder
  9. Get for the sauce: bunch of cilantro leaves, grated garlic and ginger, cayenne, olive oil, white wine vinegar, juice of 1/2 a lime
Instructions to make Coffee and Chile Steak:
  1. The morning you want to make this steak, mix together the coffee, chili powder, brown sugar, and ALL of the spices, and spread over the steaks, on both sides, and be generous. (You should have some rub left over, at least I did)
  2. Place the steaks on a wire rack, on a plate with plenty of room to breathe and place in the fridge uncovered for 4-8 hours (it'll be fine, just make sure its as low and as far back as you can get it in the fridge)
  3. 30-60 minutes before you are ready to cook the steaks, take them out of the fridge to bring them close to room temperature (your steaks will thank you) preheat your oven to 400f and get started on the sauce.
  4. In a mortar and pestle (or a food processor) mash the cilantro with a pinch of salt until completely ground. Add the garlic, ginger, and cayenne. Grind until incorporated. Add the olive oil, vinegar, and lime juice (you can split a shot glass half and half with the oil and vinegar) bring together into a cohesive 'sauce' and set aside.
  5. Get a cast iron skillet very hot, carefully add your vegetable or canola oil, and carefully lay your steaks in. Sear for about a minute or two per side, then bake for 4-5 minutes depending on how done you like them. (medium rare is 120f internal)
  6. Let rest for about 10 minutes, slice thick, drizzle with the sauce and any pan sauce that may have accumulated (assuming you don't sop it up with bread first), and serve with a few fingerling potatoes, or a small rice pilaf. (I did riced cauliflower with mixed vegetables and I hated it)

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