Coffee and Chipotle-Rubbed Steak Kabobs With Stout Molasses Pan Sauce Recipe

Updated April 09, 2019

Charred red meat and bold, dark stouts have a natural affinity for each other, but especially so when the meat is rubbed with seasonings that further complement the nuances in the stout.

For this recipe, rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. The tender beef is then cubed and drizzled with the pan sauce.The coffee and chocolate notes in the beef's crust echo those of the stout, while the smokiness and heat of the chipotle is complemented by the rich, sweet flavor of the molasses. These bites of beef are made even better when washed down with more of the same stout.

Recipe Details

Coffee and Chipotle-Rubbed Steak Kabobs With Stout Molasses Pan Sauce Recipe

Active 25 mins

Total 45 mins

Serves 4 to 6 servings

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Ingredients

For the Rub:

1 tablespoon ground coffee
2 teaspoons brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon chipotle powder, or other chili powder
Kosher salt and freshly ground black pepper
2 boneless rib eye or strip steaks, each about 1-inch thick (about 1 pound total)
1 tablespoon canola oil

For the Pan Sauce:

2 teaspoons flour
1 cup oatmeal stout or chocolate stout beer
1 tablespoon soy sauce
2 teaspoons molasses

Directions

To make the rub, combine the coffee, cocoa powder, sugar, chipotle powder, 1 teaspoo salt, and 1 teapsoon pepper in a small bowl. Evenly distribute the rub on all sides of the steak, making sure to rub and massage the spices into the meat. Set the meat aside for at least 40 minutes.
Heat the oil in a large cast-iron pan over moderately high heat. When the oil is shimmering and nearly smoking, place the steaks in the pan and cook until brown and crusty, about 3 to 4 minutes per side. Steaks should register 125°F on an instant-read thermometer for medium-rare. Remove the steaks from the pan and rest on a cutting board for at least 10 minutes.
To make the pan sauce, pour off all but 1 tablespoon of fat from the pan. Whisk the flour into the fat in the pan and cook until brown, about 1 minute. Stir in the stout, soy sauce, and molasses and continue to whisk until the sauce is reduced and thickens a bit, 3 to 5 minutes longer. Taste the sauce and season with salt and pepper. Remove the sauce from the heat.
Cut the rested beef into 1-inch cubes and transfer to a large platter. Drizzle the warm pan sauce over the cubed steaks and serve immediately with toothpicks.

Special Equipment

Cast-iron pan

Nutrition Facts (per serving)
229	Calories
15g	Fat
5g	Carbs
15g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	229
% Daily Value*
Total Fat 15g	20%
Saturated Fat 5g	26%
Cholesterol 44mg	15%
Sodium 404mg	18%
Total Carbohydrate 5g	2%
Dietary Fiber 0g	1%
Total Sugars 3g
Protein 15g
Vitamin C 0mg	0%
Calcium 17mg	1%
Iron 2mg	10%
Potassium 224mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.