RIO GRANDE CHOPTLE COFFEE STEAK SALAD ENJOY DAN:

          RIO GRANDE CHIPOTLE COFFEE STEAK SALAD by CHEF DAN:

Serves 4

COFFEE RUB:

1/4-cup ancho chili powder

1/4-cup finely ground espresso

2 tablespoon EACH smoked paprika, and brown sugar

1 tablespoon EACH dry mustard, kosher salt, ground coriander, dried oregano, and marjoram leaves

2 teaspoons EACH ground ginger, chili de arbol powder and unsweetened cocoa powder

INGREDIENTS:

2 beef sirloin or flank steak, about 1-1/4-pounds

Vegetables oil

Sea salt and freshly ground black pepper to taste

SALAD:

24 ounces spring mix

4 whole tomatoes, sliced

1whole cucumber, sliced

1 whole red onion, sliced

DRESSING:

1 cup light mayonnaise

2 Chipotle Peppers in Adobo Sauce, with sauce

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Combine all rub ingredients in a bowl

2.   Preheat a cast-iron skillet over high heat.

3.   Brush each side of the steak with oil and then season liberally with salt and pepper.

4.   Rub 2 tablespoon of the coffee rub onto each side of each steak.

5.   Cook the steak; rub side down until golden brown, 3-4 minutes.

6.   Flip steak over, and cook for 2 minutes and then transfer to a baking sheet in the oven to medium doneness, about 8-10 minutes.

7.   Remove and let sit for 5 minutes before slicing.

8.   Dressing; in a blender, combine mayonnaise and chipotle pepper & sauce; blend until totally combined.

9.   Mount the greens on each plate, drape strips strip of warm steak over the side of the greens.

10.                Lay tomatoes and cucumber slices on each side of the plate.

11.                Top with onion slices on top.

12.                Drizzle the whole salad with chipotle dressing.

ENJOY DAN:                      SING SONGS & PLANT SEEDS!!