Description
A wonderful coffee rub creates a delicious crust on the flank steak. Served with roasted acorn squash topped with nutty Parmesan.
Ingredients
- 1 Tablespoon Chili Powder
- ½ Tablespoons Freshly Ground Coffee
- ½ Tablespoons Brown Sugar
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 pound Flank Steak
- 1 whole Acorn Squash
- 2 Tablespoons Olive Oil
- ¼ cups Grated Parmesan
Preparation
The steak should marinate overnight, or for at least 2-hours. So plan ahead!
To create the rub combine chili powder, ground coffee, brown sugar and half the listed amounts of salt and pepper. Rub it into the steak on both sides and put it into a dish. Refrigerate until half an hour before you are ready to grill. Then pull it out of the refrigerator and allow it to come to room temperature.
Begin the acorn squash by preheating oven to 425 F. Prep a 9×13 baking dish by spraying it with non-stick spray. Half the squash lengthwise, remove seeds and slice into 1-inch thick pieces. Place squash in baking dish in a single layer and drizzle with olive oil. Evenly sprinkle with Parmesan and remaining salt and pepper on both sides. Bake squash for 20 minutes or until tender.
To finish steak, heat a grill or grill pan to medium-high heat. Cook steak for about 5 minutes on each side. This will allow each side to crust and caramelize, thanks to the brown sugar in the rub. Once cooked, remove from heat and allow steak to rest for five minutes before thinly slicing (make sure to slice against the grain). Serve steak with squash. Enjoy!
