Ancho-Coffee Top Sirloin With Grilled Caesar Salad Recipe
- by Chef David Rose
- Last updated Jul 30, 2024
Stuck in a dinner rut? This ancho-coffee top sirloin with grilled Caesar salad recipe is just what you need! From the flavor-packed homemade ancho-coffee rub and the naturally lean, beefy top sirloin to the charred and creamy Caesar salad, your taste buds will thank you!
Why We Love This Ancho-Coffee Top Sirloin With Grilled Caesar Salad Recipe
There are few recipes featuring an ancho-coffee rub and top sirloin that come together to form a flavor explosion like they do here. In addition to this irresistible steak, the grilled and garlicky Caesar salad is out of this world! So, use top sirloins for a delicious recipe that’s sure to become part of your dinnertime rotation.
Tools You’ll Need Before You Start
- Food Processor
- 1 Small Bowl
- 1 Whisk
- 1 Plate
- 1 Medium Cast-Iron Pan
- Meat Thermometer
How to Make Ancho-Coffee Top Sirloin With Grilled Caesar Salad
While any well-aged steak from Omaha Steaks will enhance this recipe’s flavors, I recommend Omaha Steaks Butcher’s Cut Top Sirloins. These cuts of beef are exceptionally juicy, beefy, and extra-aged for at least 30 days to ensure maximum tenderness. Hand-carved by master butchers, they offer a leaner, steakhouse-style top sirloin experience that’s perfect for this dish.
1. Ditch the Boring Rub
While many assume ancho chili powder is exceptionally spicy, it’s actually a mild spice with rich, earthy flavors and fruity undertones that are enhanced by the ground coffee. To make this rub, add your ground coffee, clean-tasting kosher salt, mild ancho chili powder, black pepper, nutty garlic powder, buttery brown sugar, and smoky cumin to a small mixing bowl. Whisk until fully incorporated, then set aside until your steaks are ready for the rub.
2. It’s Top Sirloin Time!
To grill the perfect top sirloin for this dish, get started the night before by thawing your Omaha Steaks Butcher’s Cut Top Sirloins in the refrigerator. Don’t have time to thaw overnight? Our easy quick-thaw method will have your steak ready to season in about 30 minutes. Once thawed, pat them dry on all sides with a paper towel and rub them all over with grapeseed oil. Be sure to intensely season with the ancho-coffee rub, pressing down on each steak so seasoning sticks well. Allow them to come to room temperature for about 20 minutes on the counter.
While the top sirloins are coming to room temperature, keep your grill to 500 degrees direct heat and make sure the grill grates are well oiled. Grill the top sirloins for three to four minutes on each side, or until the internal temperature reaches 115 degrees Fahrenheit via a meat thermometer for medium-rare. Refer to our helpful steak doneness guide for different desired cooking doneness. Let the steaks rest for about six minutes before slicing against the grain.
3. Let’s Grill Up a Caesar Salad
Charred, creamy, garlicky, and delicious, a grilled Caesar salad is guaranteed to take this dish up a notch! While the steaks are resting, preheat your grill to 500 degrees direct heat. Then grab a medium cast-iron pan, add the Omaha Steaks Applewood Smoked Steak-Cut Bacon, and bring it to medium heat. Cook until bacon is brown and crispy, then remove from pan and put on a paper towel-lined plate.Now it’s time to grill up the romaine hearts! Place them on the grill for about 45 seconds to 1 minute each side, until lightly charred and wilted. Then take them off the grill and place off to the side.
Everything is ready so let’s grab a plate! First, cut the romaine hearts into two- to three-inch slices horizontally. Add the Caesar dressing, freshly grated Parmesan, and crispy bacon, then top with crumbled croutons. Lastly, place the top sirloins next to the grilled Caesar salad. Dig in!
Ancho-Coffee Top Sirloin with Grilled Caesar Salad
Ingredients
Ancho-Coffee Rub
- 2 tablespoons ground coffee
- 2 tablespoons + 1 teaspoon kosher salt
- 2 teaspoons ancho chili powder
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar
- 2 teaspoons cumin
Ancho-Coffee Grilled Sirloin
- 4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloins
- Ancho-coffee rub
- 4 teaspoons grapeseed oil
Grilled Caesar Salad
- 2 romaine hearts, sliced in half lengthwise
- 1 cup croutons roughly crushed in food processor; not too fine
- 3 Omaha Steaks Applewood Smoked Steak-Cut Bacon strips diced into 1/2" pieces
- 1 1/2 cups Caesar dressing
- 2 oz. Parmesan cheese wedge, grated
- 8 teaspoons grapeseed oil
- Salt
- Pepper
Instructions
Ancho-Coffee Rub
- Place all ingredients in a small bowl and whisk until fully incorporated.
Ancho-Coffee Grilled Top Sirloin
- Thaw top sirloins in refrigerator overnight, remove from refrigerator, and pat dry with paper towels.
- Rub grapeseed oil all over top sirloins and season very aggressively with ancho-coffee rub, pressing rub down; allow to come to room temperature for about 20 minutes.
- Preheat grill to 500 degrees Fahrenheit, make sure grill grates are oiled.
- Grill top sirloins 3 to 4 minutes each side, until internal temperature is 115 degrees Fahrenheit for medium-rare as per a meat thermometer. For a different steak doneness, refer to the Omaha Steaks cooking chart.
- Remove from heat and rest about 6 minutes.
- Slice against the grain and serve with grilled Caesar salad.
Grilled Caesar Salad
- Add bacon to medium cast-iron pan, place on grill, and cook until brown and crisp, about 8 minutes, stirring regularly.
- Remove bacon from pan and drain on paper towel-lined plate.
- Rub grapeseed oil on each side of romaine hearts and lightly season both sides with salt and pepper.
- Grill romaine hearts on already preheated grill about 45 seconds to 1 minute each side, until lightly charred and wilted.
- Plating: slice romaine hearts into 2-3” slices horizontally, dress with Caesar dressing, grate fresh Parmesan, add bacon, and finish with crumbled croutons.
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