Using a cast iron pan for this One Skillet Coffee-Rubbed Steak and Potatoes Dinner gives the steak a nice sear and the vegetables some crisp and caramelized edges.
- 1 pound skirt steak, cut into four equal pieces
- 1/4 cup Fresco Spice Blends Coffee Steak Rub (see notes for substitutions)
- 5 tablespoons avocado oil, divided
- 4 tablespoons butter or ghee, divided
- 1 pound Yukon gold potatoes, cut into 1/2” pieces
- 4 cloves garlic, finely minced
- 1 pound Brussels sprouts, trimmed and quartered
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon rosemary, chopped
- Salt and pepper, to taste
- Place the skirt steak sections onto a large cutting board. Cover both sides of the steak liberally with the Fresco Spice Blends Coffee Steak Rub. Cover loosely, and set aside on the counter to come up to room temperature.
- In a 10” or larger cast iron skillet, heat 2 tablespoons of avocado oil and 2 tablespoons butter or ghee over high heat.
- Add in the potatoes, stir to coat with the fats, and then cook until the undersides have a nice, crispy sear on them—about 3 minutes. Stir and reduce heat to medium. Cook, stirring occasionally, until most of the potatoes are golden brown, and the texture is just before fork-tender (you want a little resistance when you push the fork in), about 10 minutes.
- Push the potatoes to one side of the skillet, then add one tablespoon of avocado oil to the empty side of the skillet. Add in the garlic in the empty space, and sauté until just softened and fragrant, about a minute.
- Add the Brussels sprouts and spread to fill the space, and cook until the bottom side of the sprouts begin to caramelize and turn brown—about 5 minutes.
- Mix up the potatoes and Brussels sprouts in the skillet and continue to cook, stirring occasionally, until both the potatoes and Brussels sprouts are fork tender—about 5 more minutes.
- Add in the thyme and rosemary, season with salt and pepper, then transfer to a plate and keep warm.
- Return the skillet to high heat, and then add in the remaining avocado oil and butter or ghee. If using a 10” skillet, add two pieces of the skirt steak at a time. Cook until the underside has a nice sear, about 2 minutes. Flip the meat and cook an additional minute for rare steak, or an additional 2-3 minutes for a well-done steak. Remove steak and let rest on a cutting board, and then repeat with remaining steak pieces. If using a 12” or larger skillet, you should be able to fit all four pieces in the skillet at once.
- Allow the steak to rest for 10 minutes, then slice across the grain into long, thin strips. Serve immediately with the Brussels sprouts and potatoes.
- If you aren’t lucky enough to live near a Meijer store that carries Fresco’s Coffee Steak Rub, you can order it online, or you can make something similar at home by combining 2 tablespoons finely ground espresso-roast coffee, 2 tablespoons chili powder, 2 tablespoons coconut sugar, 1 teaspoon oregano, 1 teaspoon dry mustard, 1 teaspoon fresh cracked black pepper, and 1 teaspoon sea salt.
Keywords: steak, red meat, potatoes, Brussels sprouts, cast iron, skillet, one pan