This was a big hit over Yom Tov. You can use the chimichurri sauce below or a standard honey-mustard sauce. Any type of grilling steak works. I used a filet steak and a minute steak, but skirt steak and thin cut London broil works well too.
2 tablespoons finely ground coffee beans
1 tablespoons cocoa powder
2 tablespoons chili powder
2 tablespoons dark brown sugar
1 tablespoons smoked paprika or regular paprika
1 ½ teaspoons cumin
1 tablespoon kosher salt
4 (10-ounce) filet steaks or 1 3 lb. minute steak, split into two pieces
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
¼ red wine vinegar
3 tablespoons olive oil
1 teaspoon sugar
1 shallot, minced
¼ cup flat-leaf parsley, chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
1 teaspoon dried oregano
Kosher salt and pepper to taste
For the steak: In a small bowl, mix the coffee beans, cocoa, chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes to 2 hours.
Light a grill or heat a grill pan. Grill over moderate heat, turning once, until they are nicely charred and medium-rare, about 11-13 minutes. Let it rest for 10 minutes and slice.
For the chimichurri sauce: In a medium bowl, whisk the vinegars with the olive oiland sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper.
Serve the steak warm or at room temperature with sauce.