The BEEFWIFE Bloggeth! Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo

Me and the BEEFMAN

The BEEFWIFE Bloggeth? Well, I’m not sure about that but the BEEFMAN asked if I would write about some of the cooking we do at home. I’m a self-proclaimed foodie who enjoys entertaining friends and family with good food and conversation.

My food journey started in the Western Kansas kitchen where I grew up, included a turn in 4-H cooking class both watching my older sister’s class and participating in my own, and then as a newlywed, gathering my mother-in-law’s recipes to “make my man happy!” We ate well, but not very healthy. A lot of bread, butter, sour cream, cheese…YUM! After a number of years and pounds down that path, it was time to change how we ate.


My 4H "Fun with Foods" project book

Our changes included smaller portions, less fatty foods and less time on the couch (I’m still working on that last one). Weight Watchers emphasis on portion control was a big light bulb for me. I learned to be satisfied without filling my plate and then filling it again. Making ingredient swaps or finding recipes with lower fat content were both steps in the process (thanks to hints and inspiration from Cooking Light magazine and healthy at home cooks like Ellie Krieger).

As we’ve aged, our palate has expanded to include many foods that we wouldn’t eat (mushrooms) or were not exposed to (Brussels sprouts) growing up. Whether reading a magazine, looking at food blogs or watching the Food Network or the Cooking Channel, I now have a different eye for what appeals to me. We still enjoy foods that lean toward the decadent (no fat-free for me), but instead of every menu item, it’s a more balanced plate.

Sharing a meal around the table is one of my favorite things to do. Come on over and stay a while!

 

Leslie (aka the BEEFWIFE)

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BEEF is a big part of our diet but after more burgers and steaks than I can count, it was time to find some new ways to enjoy it. The BEEFMAN brought home a copy of The Healthy Beef Cookbook  written by Chef Richard Chamberlain of Chamberlain's Steak and Chop House fame and put out by the National Cattleman’s Beef Association and Academy of Nutrition and Dietetics and I’ve used it as a springboard to diversify our meals.  [The Healthy Beef Cookbook is no longer in print, but a few new and used copies are still available on Amazon.com]

"Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo" is one of the first recipe I tried. I served it with grilled sweet corn, black beans, and sliced homegrown tomatoes...yummy! After sharing recipe with a friend, she told me she served with mac-n-cheese topped with the pico. I’ve included notes from my experience in the recipe below (in red).

Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo Really good!

Total prep and cook time: 25 mins (varies depending on how you cook your steak!)

Makes 6 servings

Spicy Pico de Gallo

1 cup chopped red onion

1 cup chopped seeded tomatoes

1/2 cup coarsely chopped fresh cilantro

1 1/2 tsp. minced pickled jalapeno pepper slices

1 Tbsp. fresh lemon juice

1/4 tsp. salt

Cowboy Coffee Rub

1 Tbsp. freshly ground coffee beans I used a medium roast
1 1/2 tsp. kosher salt or table salt

1 1/2 tsp. brown sugar

1 tsp. coarse-grind black pepper

3 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 oz. each) I couldn't find ranch steaks so used strip steak the first time and flat iron steak the second time -- both work great.

1. Combine Spicy Pico de Gallo ingredients in medium bowl; mix well. Set aside.

2. Combine Cowboy Coffee Rub ingredients in small bowl. Press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium-rare to medium doneness, turning once. We always use our trusty Weber charcoal grill and the “direct heat to sear and indirect heat to finish” method for meats. Put all your coals on one half of the grill only. When the coals are white hot, sear the meat on both sides directly over the coals then just spin the grate around to the indirect side for the remaining cook time.

3. Carve steak into slices. We always let the meat rest at least 5 minutes before carving; this lets the juices settle back into the meat. Serve with Spicy Pico de Gallo.