Best-Ever Espresso Balsamic and Tuscan Herb Olive Oil SteaksMissy - Blissbranding Digital Specialist
8 of your favorite steak: Rib-eye, Tri-tip, New York or Sirloin
1/2 Cup EACH: Ancho chili powder, finely ground espresso roast coffee beans , brown sugar
1 Tablespoon EACH: Paprika, Dry mustard, Salt, Dried oregano, ground ginger.
2-3 Tablespoons Coronado Taste of Oils Tuscan Herb Olive Oil
For the Brine
1/4 Cup EACH salt,
Coronado Taste of Oils Espresso Balsamic
1/2 Cup brown sugar
Up to 3 cups water (to cover steaks)
Dissolve 1/4 cup salt, 1/2 Cup brown sugar in Coronado Taste of Oils Espresso Balsamic and 1 cup water.
Place steaks in a large glass dish and add brining liquid.
Add additional water as needed to cover steaks.
Cover and refrigerate overnight.
Mix together dry ingredients.
2 hours before grilling, remove steaks from brine and dry them.
Apply Coronado Taste of Oils Tuscan Herb Olive Oil, then coat in dry rub.
Allow to stand at room temp 1-2 hours before grilling.
Preheat grill to 400 degrees., grill to desired doneness.
Allow to rest 5-10 minutes before serving.