roasted

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coffee and cocoa rubbed flank steak, smashed potatoes, roasted brussel sprouts

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Coffee and Cocoa Rubbed Flank Steak (4 servings)

1 flank steak (about 2 lbs)
coffee and cocoa rub (recipe below)
salt and pepper

– Allow flank steak to sit out for 30 minutes before cooking to come to room temperature, or at least take off some of the refrigerator chill
– Season with salt and pepper. Sprinkle cocoa rub lightly over flank steak; you want it to coat the steak, but not form a thick layer
– Grill over medium-high heat for 4-5 minutes per side for a medium-rare steak that’s about 3/4″ thick

  • If half of your steak is thicken than the other then just cut it in half and grill them separately. That way the whole steak will be cooked to the desired temperature

– Allow steak to rest for at least 5 minutes to let the juices redistribute. Thinly slice the steak across the grain on a bias
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1 1/2 lbs brussel sprouts
6-8 small cloves garlic, smashed
2 lbs easter egg, fingerling, or red potatoes
salt and pepper

– Halve potatoes larger than 1 1/2″. Place potatoes into a pot of water and bring water to a boilIMG_3653
– Cook potatoes until tender, or a fork goes through them easily
– Drain potatoes, and then using the back of a metal spatula, smash potatoes
– Put potatoes onto baking sheet and toss with olive oil salt and pepper
– Preheat oven to 450
– Remove ends from brussel sprouts and halve larger ones (1/2″ diameter or larger). Rinse brussel sprouts and dump onto the baking sheet with the potatoes
– Drizzle sprouts with olive oil and sprinkle with smashed garlic cloves, salt and pepper
– Place baking sheet on the bottom rack of the oven and roast for 10 minutes. Toss potatoes and brussel sprouts and roast for another 5-7 minutes until potatoes and brussel sprouts are crispy
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Cocoa Rub (makes about 3/4 cup)
1 1/2 tbsp chili powder
3 tbsp cocoa powder
5 tbsp fine ground coffee
2 tbsp brown sugar
1/2 tsp cayenne

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crispy oven roasted mushrooms

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A super easy, delicious side for steak, chicken, fish, or an addition to a salad or a snack on their own!

Roasted Mushrooms
You can use as many, or as few, types of mushrooms as you want. I like using several different types for different textures. And mushrooms cook down a lot! What started out as a full 9″x15″ tray of mushrooms cooked down to 2 servings, so make sure you take that into account when you’re buying your shrooms

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1 pkg honshimeiji mushrooms, separated
1 pkg eryngi mushrooms (king, or Ali’i shroom), sliced
1 bunch hiratake (oyster shroom), separated

  • Often times, supermarkets will only carry the usual shrooms (shiitake, portabella, cremini) try your local Asian supermarket to find more uncommon varieties (enoki, maitake, and the ones I used listed above)

2 tbsp butter, cut into small pieces
olive oil
salt and pepper

– Preheat oven on high broil. Toss mushrooms with olive oil, salt and pepper and spread onto baking sheet. Sprinkle with pieces of butter
– Broil mushrooms on the bottom rack in the oven until they begin to soften and wilt. Move tray to top rack and broil till mushrooms are brown and crispy. Remove from oven and EAT!