Chef Rena Frost Espresso rubbed Aussie grassfed strip steak

  • Prep time 20Min
  • Cook time 30Min
  • Technique Broil, Pan Fry / Saute
  • Meat Beef
  • Cut Striploin
  • Serves 1

by Rena Frost of Mac's On Main steakhouse


Portion size: 8 oz. of strip steak
Alternate cuts: Grassfed skirt steak

For the veggies:

¾ cup corn oil
1 ½ lbs. zucchini squash, sliced on bias
2 ½ lbs. yellow squash, sliced on bias
1 Tbsp salt 
2 Tbsp black pepper
1 Cup red onion, diced
3 Cups roasted corn
12 oz. snow peas  
1 oz. minced garlic

For the rub:

½ Cup instant ground espresso
2 Tbsp. paprika
2 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. Kosher salt 
1 Tbsp. black pepper 
1 Tbsp. dried oregano 
1 Tbsp. ground coriander
1 dried Chile de Arbol, ground fine


For the veggies:

Remove husks and silk from corn. One ear should yield 1 cup.
Place on broiler until slightly charred on all sides. Remove from broiler, scrape the roasted kernels off the cob.
Use immediately or store refrigerated at 40° or lower in a covered container.

Incorporate squash, salt and pepper together in a large bowl with oil.
Place on a lightly oiled grill and mark both sides.
Once marked immediately spread vegetables on a perforated sheet pan with a solid sheet pan beneath. Leave in cooler.
Once cool incorporate red onions, snow peas and roasted corn. Toss gently.
Portion and store refrigerated at 40°.

To serve:

Place steak on char broil and cook until desired temperature.
While steak is cooking, preheat a sauté pan until hot.
Add portioned vegetables and cook until aroma is apparent and vegetables are at a
point just prior to al denté but heated throughout.
Add ½ Tsp. of garlic, toss and remove. DO NOT MOVE or toss vegetables excessively.
Plate vegetables and steak on a plate, add grilled onions and sprinkle with parsley.