Posted on March 18, 2016 by Anne Milneck | 2 comments
Store staffer Emme gave us this recipe, and it is, without a doubt, a keeper. (So is she!) Dark la Mesa Chili Powder and Espresso Sea Salt come together as the dry rub. After grilling with our Roasted Garlic Avocado Oil, the steaks get a drizzle of Dark Chocolate Balsamic Vinegar. To summarize, that's chocolate plus chile plus coffee plus garlic. On a steak. Does it get any better?
Two 5-6 oz tenderloin steaks
2 tsp Espresso Sea Salt
Ground black pepper
Heat grill to high. If using a charcoal grill, create hot and warm sides. Rub both sides of steaks with Dark la Mesa Chili Powder, Espresso Sea Salt and ground black pepper. Drizzle with Roasted Garlic Avocado Oil and rub into the steaks incorporating the dry rub.
Grill the steaks over high heat to achieve distinct grill marks. Turn the steaks and lower the propane or if using charcoal, move the steaks to the warm side. Continue cooking until desired internal temperature. At the end of the cooking process, drizzle the steaks with Dark Chocolate Balsamic Vinegar. Remove from grill and allow the steaks to rest for a few minutes before serving. Sprinkle with a little Espresso Sea Salt for a little crunch.
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