Bridget Lancaster - Coffee-Chili–Rubbed Steaks with Sweet Potatoes and Scallions

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Coffee-Chili–Rubbed Steaks

Course:

Dinner

Yield:

Serves 4

Time:

1 ¼ Hours

DIRECTIONS:

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss radishes with lime juice and ¼-teaspoon salt in bowl; cover and refrigerate until ready to serve.
2. Toss potatoes with 1 ½ tablespoons oil, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Place potatoes skin side down on half of rimmed baking sheet. Roast until potatoes begin to soften, about 25 minutes.
3. Meanwhile, toss scallions with remaining ½ tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in now-empty bowl. Combine sugar, coffee, chili powder, remaining 1 ½ teaspoons salt, and remaining 1 teaspoon pepper in small bowl. Pat steaks dry with paper towels and rub with spice mixture.
4. Lay scallions on top of potatoes. Place steaks on empty side of sheet. Roast until steaks register 120 to 125 degrees (for medium-rare) and potatoes are fully tender, 12 to 15 minutes, rotating sheet halfway through roasting.
5. Remove sheet from oven. Transfer steaks bottom side up to cutting board, tent with aluminum foil, and let rest for 5 minutes. Leave vegetables on sheet and tent with foil. Slice steaks 1/4-inch-thick and serve with vegetables, pickled radishes, and lime wedges.

Bowl of Sliced Radishes:

• Mix sliced radishes with lime juice and salt.
• Set aside

Roasted Potato Wedges:

• Put Scallions in a medium bowl. Toss with oil, ¼ tsp salt, ¼ tsp. Pepper.
• Add to sweet potatoes
• Coffee grounds in a medium bowl. Mix in brown sugar, chili powder. Rub onto steaks and place onto baking sheet with potatoes. Put into oven
• Swap cooked sweet potatoes and steaks from the oven.
• Taste!