Chili-Espresso Strip Loin Steaks
Nothing beats the delicious taste of steak on the grill. Spicy and flavourful, this recipe is super easy to prepare – and tastes especially good when you season with Club House Herbs & Spices.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Makes: 8 servings
All You Need
- 8 strip loin steaks, at least 1-in. thick, about 250 g each
- 2 tsp (10 mL) brown sugar
- 2 tsp (10 mL) ground Club House Sea Salt
- 2 tsp (10 mL) Club House Chili Powder
- 1 tsp (5 mL) Club House Ground Black Peppercorns
- 1 tsp (5 mL) instant coffee granules
Preheat barbecue to medium-high. Trim excess fat from steaks. With a sharp knife tip, make shallow cuts 1 in. apart around the edges of the steak (to keep it from curling).
Stir sugar, ground Club House Sea Salt, Club House Chili Powder and Club House Ground Black Peppercorns in a small bowl. Crush instant coffee granules with your fingers before stirring into seasoning. Generously season steak (rub about 3/4 tsp per steak).
Oil grill. Barbecue steaks, with lid open, 5 to 6 min per side for medium-rare. Transfer to a cutting board and let stand about 5 min before serving.
Tip: For a finishing touch of flavour, use Club House Grinders just before serving or take them to the table for those who would like a little extra flavour!