There is a time and a place for a simply salted, peppered, and pan-seared steak. A hot summer night is not that time. Once the weather gets warm and the vegetables turns super-seductive, I'm usually cooking a steak to slice and. But steak needs a little help from an arsenal of seasonings in order to stand out in the crowded party of the salad bowl.
How I dress up my steak depends on the cut I'm dealing with. Thinner, chewier butcher's cuts like skirt or flank steak, which can easily infuse the meat and deliver some tenderness, too. But when dealing with more tender prime cuts like strip steak or ribeye, I stick with a dry rub of spices, salt, and sugar to infuse the meat with flavor.
There are obviously countless rub combos to choose from, but lately I've been into one that pairs coffee and chile. The coffee lends a wonderful smokiness and earthiness that perfectly accentuates the char of grilled steak, and pairs perfectly with the sweet spiciness of ground chipotle chile peppers. I add a plenty of kosher salt, a bit of coriander, and some brown sugar to balance it all out and help caramelize the meat.
Best of all, those smoky chipotle steak flavors pointed me straight in a Mexican direction, right towards grilled corn and charred tomatoes. Put them all in a bowl, add a lime and coriander vinaigrette, some crunch romaine, some tart pickled red onions, and plenty of fresh cilantro and crumbled cotija cheese, and you've got more than mere steak salad. You've got a festive, satisfying, kick-off to a summer of many, many steak salads.
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