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Coffee Rubbed Steak

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This coffee rub adds ridiculously good flavour to an underused cut of meat and Roccbox means we end up with an incredible bark too! Don’t be shy with burning the spring onions, the balance of sweet and bitter flavours this creates in the dressing is wonderful…



Combine the rub ingredients in a pestle and mortar and bash together. Ensure the steaks are dry before seasoning with salt and rubbing in the dry rub.


Set the steaks on a cooling rack and leave uncovered in the fridge for 4-6 hours.


Briefly toast the walnuts in Roccbox before popping into a bowl, grating over the garlic and covering with 3 Tbsp of the olive oil. Set to one side to infuse.


Allow the steaks to sit at room temperature for at least 30 minutes before cooking and ensuring Roccbox is up to full temperature, pre heat a pan with a lug of oil and cook the steaks for around 2 minutes on each side. Leave to rest.


Wipe out the pan and add the spring onions and cherry tomatoes before returning the pan to Roccbox to burn the ingredients – this should take about 6-8 minutes.


Add the remaining dressing ingredients to the walnuts, chop the burnt tomatoes and spring onions and chuck them in too. Season well.


Carve the bavettes against the grain before topping with the dressing.

Oven Temp.
  • 2 8oz Bavette Steaks
For the coffee rub;
  • 2 Tbsp Ground Coffee
  • 5 Tsp Soft Brown Sugar
  • 1 Tsp Chilli Powder
  • 1 Tbsp Smoked Paprika
  • 1 1/2 Tsp Oregano
  • 1 Tsp Cracked Black Pepper
  • 1 Tsp Ground Coriander
  • 1 Tsp Mustard Powder
  • 1 Tbsp Salt
For the dressing;
  • 15g Chopped Walnuts
  • 1 Garlic Clove
  • 1 Bunch Spring Onions
  • 6 Cherry Tomatoes
  • 10ml Sherry Vinegar
  • 10g Caster Sugar
  • 1 Heaped Tbsp Chopped Parsley
  • 125ml Olive Oil
  • A pinch of Chilli Flakes
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