Coffee Crusted Strip Steak with Herbed Corn Salsa.
(This coffee crusted steak post is sponsored by ALDI!)
Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak!
This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic!
I’m partnering with ALDI again today to bring you this delish recipe just in time for Memorial Day! While we broke out the grill a few weeks ago, I am in MAJOR grill mode now after spending the last few months inside. I’m craving warm days and grilled plates! Just the smell of the grill alone sends me into a nostalgic spiral, and I’m so glad that grilling at home is something we can actually do these days.
Also! I’m here to tell you that ALDI has an incredible selection of ingredients for all of your grilling needs. Seriously, my mind is blown. For today’s recipe, I grabbed a strip steak and a ribeye, but you can substitute with whatever you have in your fridge or freezer.
The quality is top notch.
The coffee crust spice mix is absolutely incredible. It smells wonderful, and I was honestly tempted to taste it with a spoon! You can grind whole beans or use ground coffee – whatever you have on hand. I used the Simply Nature Whole Bean Coffee from ALDI – it’s so fragrant and rich.
Along with the ground coffee, we’re using brown sugar, smoked paprika, garlic powder, mustard powder, salt and pepper. SO many of my favorite things in one! Stir it all together and it looks like 90s sand art which is basically my favorite part. Of course.
Once the coffee rub is ready go, coat the steaks! They grill in just a few minutes and the crust is outstanding. It’s crisp and tastes like heaven. And no, it doesn’t have an over-the-top coffee flavor! Eddie can’t stand the taste of coffee so I would never do that to him. Well, maybe I would, and wouldn’t tell him until later. But I’m here to report that he loved these, even with the coffee crust.
P.S. I love to use coffee in the crust because it enhances the flavor of the steak (sort of like it does with chocolate, you know?!) and it also acts as a bit of tenderizer. It’s really quite versatile.
Now let’s talk salsa. Herbed corn salsa is super delicious and flavorful too, but in a different way than the coffee crusted steak. It adds a freshness and also a little hint of sweet, crunchy flavor.
I absolutely love that ALDI has corn on the cob in their produce section. I always find it to be ready to eat and super sweet.
We’re going to toss the corn on the grill too and then mix it with some fresh herbs, lime, onion and jalapeño. This is pure heaven.
I could eat it with a spoon! Love it so much.
When you serve the sliced steak with the salsa on top, it’s like a major flavor explosion. So, so good and perfect for the season.
It’s definitely something that will be on repeat for us all summer long!
Coffee Crusted Steak
Coffee Crusted Strip Steak with Herbed Corn Salsa
coffee crusted steak
- ¼ cup Baker’s Corner Brown Sugar
- 2 tablespoons ground coffee
- 1 teaspoon Stonemill paprika
- 1 teaspoon Stonemill Garlic Powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon ground mustard
- 2 Black Angus Choice Strip Steaks
herbed corn salsa
- 4 ears corn
- 1/3 cup chopped herbs, such as cilantro and basil
- 3 tablespoons diced sweet onion
- 1 jalapeño pepper, diced
- 2 limes, freshly juiced
- salt and pepper
- Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off.
- In a bowl, whisk together the brown sugar, ground coffee, smoked paprika, salt, pepper and ground mustard. Rub it all over both sides of the steak.
- Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing.
- Place the corn directly on grill grates. You can do this while the steak is cooking too! Grill for 10 minutes, rotating the corn every other minute. Remove it from the grill and let it cool slightly. Once cool, slice the kernels off the cob.
- In a bowl, stir together the corn, herbs, onion, peppers, lime juice, and a pinch of salt and pepper. Toss a few times to combine it well.
- Slice the steak against the grain. Top it with the corn salsa and serve!
These flavors are everything.