Coffee Rubbed Venison or Elk Steaks

Coffee Rubbed Venison or Elk Steaks

A flavorful way to serve all types of red meat. The coffee adds zest accented by the sweetness of the brown sugar and the spice of the chili powder. Serves 4-6.

¼ cup ground dark roast or espresso coffee
2 tablespoons chili powder
2 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
2 pounds venison or elk steaks
 

Stir together first 5 ingredients; rub over steaks. Let stand minimum of 30 minutes or refrigerate overnight. When ready to cook, allow the steaks to come to room temperature.
Preheat grill to 400°F to 450°F (high) heat. Grill steaks, covered with grill lid, 4-5 minutes on each side, or to desired degree of doneness. Remove from grill, cover with foil, and let stand 5 minutes. If you want to caramelize the rub, first heat a cast iron skillet, add olive oil or butter to coat, and quickly sear steaks on all sides, before grilling. Reduce grill time to 2-3 minutes per side. Cooking time depends over thickness of your cut of meat. When ready to serve, cut across the grain into thin strips. Serves with grilled vegetables and mango-avocado salsa (See page 147).