The Recipes

Coffee-Rubbed Skirt Steak with Grilled Bok Choy

I know I've been doing a lot of vegetarian cooking lately, but meat-eaters, don't fret.  There is no danger of me giving up meat, especially in the winter months when I just live for braised meat and things like bone marrow.

Coffee-rubbed Skirt Steak with Grilled Bok Choy


- 1 piece of skirt steak (mine was about 7 oz.)
- 1 T. chili powder
- 1 tsp. cinnamon
- 1 T. coffee
- 1 T. black mustard seeds
- a few pinches of brown sugar
- 1 head of bok choy, cut in half lengthwise
- 1 T. apricot preserves
- 3 T. yellow onion, diced
- 1/4 green bell pepper, diced
- 1/4 c. apple cider vinegar
- salt
- pepper
- olive oil

Heat a small sautee pan.  Add the mustard seeds and toast them in the dry skillet for about 30 seconds-- just long enough for them to become fragrant.  Grind the mustard seeds either in a spice grinder or using a mortar and pestle.  Combine the mustard seeds with the chili powder, cinnamon, coffee, and a pinch of brown sugar.

Heat a skillet with 1 T. of olive oil.  While the oil heats, pat the steak dry and season it with salt and pepper.  Coat both sides with the spice blend.  Always remember that you want your meat to be at room temperature before you start to cook it.  Lay the steak in the skillet and cook it for 4-6 minutes on each side for medium rare (depending on the thickness of the meat).  Set it aside and let it rest for at least ten minutes.

While the steak rests, heat 1 T. of olive oil in a small pot.  Add the onions and peppers, season them with salt, and cook for 6-7 minutes or until they are softened.  Stir in the preserves and vinegar and let it simmer for 2-3 minutes.

In the skillet you cooked the steak in, lay the bok choy halves in cut-side down.  Cook until you get a nice char on the bok choy; just about 2 minutes.

Plate the bok choy and slice your steak.  Add the steak to the plate and drizzle the steak and bok choy with the apricot reduction.