Have you heard of dukkah? It's a delicious Egyptian condiment full of nuts, spices and herbs. Were also adding coffee to this rub for a sumptuous smoky crust on your steaks. There’s nothing about this dinner that isn't easy to love!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar(ContainsSulphites/Sulfite)
Dukkah Spice(ContainsTree Nut/Noix, Sesame/Sésame)
Preheat the oven to 400°F (to roast steaks). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into 1-inch cubes. In a medium pot, add the potatoes, 1 tsp salt, and enough water to cover (approximately 1-2 inches). (NOTE: Use a large pot and 2 tsp salt for 4 ppl.) Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.
Meanwhile, thinly slice chives. Thinly slice shallots into 1/4-inch slices. In a small bowl, combine half the sour cream and half the chives. Season with salt and pepper. In a large bowl, whisk together the vinegar, 2 tbsp oil (dbl for 4 ppl) and 1 tsp white sugar (dbl for 4 ppl). Add the shallots and stir to coat. Set aside.
Pat the steak dry with paper towels. Season with salt and pepper. In another small bowl, combine the instant coffee, dukkah spice and brown sugar. Sprinkle the coffee mixture onto the steak. Rub and press the mixture to evenly coat both sides.
Heat a large non-stick pan to medium-high. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until golden, 2-3 min per side. Remove the pan from the heat and transfer the steak to a parchment-lined baking sheet. Roast steak in the centre of the oven, until cooked to desired doneness, 3-5 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Meanwhile, drain the potatoes and return them to the same pot. Add the remaining chives, remaining sour cream and 2 tbsp butter (dbl for 4 ppl). Using a fork or potato masher, mash together until creamy and chunky. Season with salt and pepper. When steak is done, transfer steak to a plate. Loosely cover with foil and set aside to rest. Add arugula to the large bowl with shallots and vinaigrette. Toss to combine.
On a 45° angle (or a bias) against the grain, thinly slice the steak. Season with salt. Divide the steak, smashed potatoes and salad between plates. Dollop steak with chive cream sauce. (NOTE: For more coffee flavour, spoon any juices from the plate over steak!)