NDT- Cooking with Cash-Wa – Coffee Rubbed Steak Skewers with Dipping Sauce

FARGO, N.D. (Valley News Live) - This recipe originally was created for grilling beef tri-tips or whole tenderloin, but we’ve altered it and made this into a fun appetizer for the holidays. In this recipe, we are using our Sterling Silver NY Strip Steaks along with vine ripened cherry tomatoes. Perfect light meal snack to even out your holiday entertaining when served with toasted garlic bread.

Steak & Rub:

• 6 each 8 oz Sterling Silver NY Steaks

• 2 tablespoons dark roast coffee, fine grind

• 2 teaspoons kosher or coarse sea salt

• 2 teaspoon tablespoon granulated garlic

• 1 teaspoon black pepper

• 1 tablespoon brown sugar

• 1 tablespoon smoked paprika

• pinch cayenne pepper

• pinch ground cloves

• pinch ground cinnamon

• 24 10-inch wooden skewers

• chopped parsley for garnish

A.1. Dipping Sauce:

• 2 tablespoons sugar

• 2 tablespoons water

• ¼ cup cider vinegar

• 1 cup A.1. Steak Sauce

• 2 tablespoons butter, cut into 4 equal pieces

• 1 teaspoon fresh thyme, chopped fine

Steak and Rub:

Combine all the ingredients and set aside. Remove steaks from their packaging. Trim steak if needed and cut into equal pcs 8 pcs. Transfer the cut steak to a large bowl and toss with the steak rub. Skewer two pieces of steak per skewer with a grape or small cherry tomato in between each piece. Cover and set aside while you make the sauce. Combine sugar and water in a 2-quart heavy stainless-steel saucepan.

Bring to a boil over medium while stirring until all the sugar is dissolved. Once the sugar has dissolved, stop stirring and allow the mixture to cook until is dark amber in color. Meanwhile, gather the remaining ingredients and have at the ready. Immediately add the vinegar, then the A.1 sauce. Cook until sugar clumps completely dissolve, and the sauce is smooth. Remove from heat and let rest for 5 minutes. Whisk in the butter and hold warm. Grill steaks to desired doneness and serve on a platter with the A.1. Sauce.