Coffee Rubbed Skirt Steak with Avocado-Lime Butter

ByOKO Reading Time: 2 minutes
Serves

Coffee Rubbed Skirt Steaks with Avocado-Lime Butter

  • Skirt steak(s), at least 1 1/2-inches thick
  • Cowboy Coffee Rub (recipe follows)
  • Olive oil
  • Avocado-Lime Butter, for serving (recipe follows)
  • Lime wedges, for serving

Season steaks generously with coffee rub. You can cook them at this point, but they’ll be so much tastier if you allow them to cure in the refrigerator for a couple hours and as long as overnight. If you let them cure, remove from the refrigerator 45 minutes before grilling to take the chill off the meat.
Set up the grill for cooking over direct high heat. Brush and oil the grates before cooking.

Again using tongs (never a fork), flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Total cooking time will be 6 to 8 minutes per side for medium rare. Let the steak rest for 7 or 8 minutes before cutting into it.

Top with a couple slices of Avocado-Lime Butter and a couple wedges of lime for squeezing over the steak. Oh, and don’t forget the ice cold beer!

Cowboy Coffee Rub

Makes about 1 cup

  • 1/4 cup finely ground coffee
  • 1/4 cup Bull All Purpose Rub
  • 3 tablespoons brown sugar
  • 2 tablespoon ground cumin
  • 2 tablespoon chilli powder
  • 2 teaspoons garlic powder

Stir to combine all of the rub ingredients until well combined. Will keep stored in an air-tight container for up to 6 months.

Avocado-Lime Butter
  • 1 half ripe avocado
  • Juice from 1/2 lime
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1 pinch cayenne pepper

Dice avocado and toss with the lime juice in a small mixing bowl. Add the remaining ingredients and mash with a fork until well blended. Use a rubber spatula and scrape onto a piece of kitchen parchment or plastic wrap. Roll up and twist the ends to form a cylinder. Refrigerate for 2 to 3 hours until firm. Remove parchment and slice to serve. Can be stored in the freezer for up to 1 month.