Coffee-Rubbed Skirt Steak with Cheater's Pesto Chimichurri

Yields: 2-4 servings Prep time: 20 minutes (plus optional marinating time for the steak) Cook time: 6-10 minutes

What you'll need (aka your flavor arsenal):

"Winer" Coffee Rub:

·         1.5 tablespoons Folly Coffee "Winer" beans*, very finely ground (like, espresso fine – we don't want gritty steak!)

·         1 tablespoon smoked paprika (the sweet kind works too, but smoked adds a little somethin' somethin')

·         1 teaspoon brown sugar (light or dark is fine)

·         1 teaspoon garlic powder

·         1 teaspoon onion powder

·         1/2 teaspoon sea salt (or kosher salt)

·         1/2 teaspoon freshly cracked black pepper

·         Optional: pinch of cayenne pepper if you like a tiny kick

Cheater's Pesto Chimichurri:

·         1/2 cup Di Bruno Bros. Pesto*

·         1/4 cup fresh flat-leaf parsley, finely chopped (stems are okay if they're tender!)

·         2 tablespoons red wine vinegar (apple cider vinegar or fresh lemon juice work in a pinch)

·         1 small shallot, minced (or 2 tablespoons minced red onion) - optional, but adds a nice bite

·         1/4 teaspoon red pepper flakes (or more, if you're a spice fiend)

·         Extra virgin olive oil (you might need a drizzle to get the consistency right)

·         Salt and freshly ground black pepper to taste

Skirt Steak:

·         1 to 1.5 lbs skirt steak, trimmed of any excessive hard fat (your butcher can do this!)

·         1 tablespoon olive oil or other high-heat cooking oil

Let's Make Some Magic (The Method):

1. Get Your Rub On: * In a small bowl, whisk together your finely ground Folly "Winer" coffee, smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne (if using). * Pat your skirt steak dry with paper towels (this helps the rub stick and gives you a better sear). * Generously sprinkle the coffee rub all over both sides of the steak, pressing it in gently. * Pro-Tip (Optional but Recommended): For maximum flavor penetration, you can let the rubbed steak hang out in the fridge, covered, for at least 30 minutes, or even up to 4 hours. If you're short on time, 15-20 minutes at room temperature while you make the chimichurri is still great!

2. Chimichurri Time (The Cheater's Edition!): * In another bowl, spoon in that Di Bruno Bros. Pesto. * Add the fresh parsley, red wine vinegar, shallot (if using), and red pepper flakes. * Stir it all up! Traditional chimichurri is a bit looser than pesto. If yours is looking super thick, drizzle in a little extra virgin olive oil, a teaspoon at a time, until it's a nice, spoonable (but still a bit chunky) sauce. * Taste it! Does it need a tiny pinch more salt? A bit more zing from vinegar or pepper flakes? Adjust to your heart's content. Set this flavor bomb aside.

3. Cook That Steak Hot & Fast! * If your steak has been chilling in the fridge, take it out about 20-30 minutes before cooking to let it come to room temperature. * Get your grill or a heavy-bottomed skillet (cast iron is your BFF here) screaming hot. We want high heat! * Add your tablespoon of cooking oil to the skillet if using. It should shimmer. * Carefully lay the skirt steak in the hot pan or on the hot grill grates. Don't overcrowd the pan – cook in batches if necessary. * Sear for about 3-5 minutes per side for medium-rare. Skirt steak is thin, so it cooks fast! The exact time will depend on the thickness of your steak and how well-done you like it. You're looking for a beautiful, dark crust. * Temperature Guide: Medium-rare: 130-135°F (54−57°C). Medium: 135-140°F (57−60°C). * Resist the urge to poke and prod it too much! Let it get that gorgeous sear.

4. The All-Important Rest: * Once cooked to your liking, transfer the steak to a clean cutting board. * Tent it loosely with aluminum foil and LET IT REST for 5-10 minutes. Seriously, don't skip this. The juices will redistribute, making your steak way more tender and flavorful. This is when the magic truly settles in.

5. Slice & Serve Like a Boss: * The KEY for skirt steak: identify the direction of the grain (the lines of the muscle fibers). You want to slice against the grain. This shortens those muscle fibers, making the steak much more tender to eat. * Slice the steak thinly, holding your knife at a slight angle if you're feeling fancy. * Arrange those beautiful slices on a platter and generously spoon that vibrant Pesto Chimichurri all over the top. Or, serve the chimichurri on the side for dipping.

Serving Suggestions (Because Why Stop at Amazing?):

·         Warm tortillas and some grilled peppers and onions for epic fajitas.

·         A big, fresh salad with a citrusy vinaigrette.

·         Crispy roasted potatoes or sweet potato fries.

·         A side of black beans and rice.

And there you have it! A ridiculously flavorful Coffee Rubbed Skirt Steak that cleverly uses some top-notch store-bought goodies to make you look like a kitchen hero. The bright, complex notes of the Folly "Winer" coffee rub play beautifully with the herbaceous, garlicky punch of our doctored-up Di Bruno Bros. Pesto Chimichurri.

*These products are part of various Foodie Box Love - May Subscription Boxes