Southwest Steak

Deselect All

Two 20-ounce boneless rib-eyes

Kosher salt and freshly ground pepper

Coffee Spice Rub, recipe follows

Smoky Tomato-Red Chile Salsa, recipe follows

Coffee Spice Rub:

1/4 cup ancho chile powder

1/4 cup finely ground espresso- roast coffee beans

2 tablespoons sweet paprika

2 tablespoons dark brown sugar

1 tablespoon dry mustard

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

1 tablespoon dried oregano

1 tablespoon ground coriander

2 teaspoons ground ginger

2 teaspoons arbol chile powder

Smoky Tomato-Red Chile Salsa:

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 teaspoons pureed chipotles in adobo sauce

3 large ripe tomatoes, diced

1 small red onion, halved and thinly sliced

1 serrano chile pepper, seeded and finely chopped

1/4 cup chopped fresh cilantro

2 teaspoons honey

Kosher salt and freshly ground pepper