It is time to post a traditionally not Turkish recipe, but with a little Turkish twist. As most Texans are aware, the annual ‘2009 Houston Livestock Show and Rodeo’ is currently going on and ending this Sunday March 22, 2009. So, you will see the rodeo theme or something related to it almost everywhere in Houston. When I was doing my grocery shopping a couple weeks back, I noticed the ‘cowboy steaks’ that were on weekly special. I purchased one (Each one was huge!).While waiting at the check out line, I randomly grabbed a food magazine and just randomly opened it. The magazine turned out to be “Eat Smart with Ellie Krieger” and the page I opened had a recipe for cowboy steak! The most interesting part is this steak was with a coffee and chili rub. I had read about traditional cowboy steaks being cooked with coffee in the past, so it seemed very appealing. I skimmed through the ingredients and the recipe and a light went up in my head as to how to cook the steak. The coffee sounded too interesting so I could not pass it up, however I substituted it with Turkish coffee and used Turkish condiments for the recipe.
Turkish coffee deserves a post by itself, so I will post a Turkish coffee recipe sometime. If you are a coffee lover and if you have not had Turkish coffee, I bet you will like it.
Back to the recipe, it really turned out very good. The taste was so unique and delightful. The coffee flavor was not overpowering as I expected; it was just right. You may use any kind of steak you like; it does not have to be a cowboy steak. Note that leftovers can make great sandwiches with your favorite vegetables.
1 cowboy steak (or any other steak)
2 tbsp hot red pepper paste
1 tsp ground Turkish coffee
1 tbsp pomegranate molasses
3-4 sprigs fresh thyme (Leaves separated, approx. 1 ½ tsp)
1 tsp dried mint
2 tbsp olive oil
1 tsp sea salt
Open 4-5 small slits on each side of steak. Rub the salt all over the steak. In a large bowl, add all the ingredients together except 1 tbsp olive oil which will be used for searing the steak. Create a thick paste by integrating all the ingredients. If you prefer, you may add 1-2 tsp water to make it a little runny. Rub this thick paste on the steak and let it marinate for about 30 minutes. The sauce will be able to flow inside the slits which will make the meat tastier.
Heat the olive oil in a large pan and sear the steak 10 minutes on each side. This depends on the thickness of the steak. The steak I bought was very thick so I had to cook it longer. Once both sides are seared, place the pan in the broiler. You may place the steak in another pan or a Pyrex dish. Broil each side for 10 minutes. This should cook the steak medium. If you prefer it rare or medium well, extend or reduce cooking time in the broiler accordingly. Serve with your favorite vegetables.
2 tbsp hot red pepper paste
1 tsp ground Turkish coffee
1 tbsp pomegranate molasses
3-4 sprigs fresh thyme (Leaves separated, approx. 1 ½ tsp)
1 tsp dried mint
2 tbsp olive oil
1 tsp sea salt
Open 4-5 small slits on each side of steak. Rub the salt all over the steak. In a large bowl, add all the ingredients together except 1 tbsp olive oil which will be used for searing the steak. Create a thick paste by integrating all the ingredients. If you prefer, you may add 1-2 tsp water to make it a little runny. Rub this thick paste on the steak and let it marinate for about 30 minutes. The sauce will be able to flow inside the slits which will make the meat tastier.
Heat the olive oil in a large pan and sear the steak 10 minutes on each side. This depends on the thickness of the steak. The steak I bought was very thick so I had to cook it longer. Once both sides are seared, place the pan in the broiler. You may place the steak in another pan or a Pyrex dish. Broil each side for 10 minutes. This should cook the steak medium. If you prefer it rare or medium well, extend or reduce cooking time in the broiler accordingly. Serve with your favorite vegetables.
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