Enjoy these moist, tender and juicy Coffee Spiced Steaks with Buttery Coriander Sweet Potatoes.

Preparation: 10 minutes
Cooking: 20 minutes
Ready in: 30 minutes
Servings: 4

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side
Medium: 6 minutes on each side (recommended for ribeye)
Well-done: Not recommended

    INGREDIENTS:

  • 4 x 300g ribeye steaks (or rump/sirloin)
  • Olive oil
  • Coffee rub:
  • 2 tablespoons coffee, ground
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chilli powder
  • 1 tablespoon freshly ground black pepper
    • Coriander sweet potatoes:
    • 4 kara orange sweet potatoes
    • +-100g butter
    • Olive oil
    • 1 punnet fresh coriander leaves
    • Salt and freshly ground black pepper
    • Grilled pineapple rings:
    • 1 fresh pineapple, peeled, and sliced into 1cm rings
    • Olive oil
    • Salt

    METHOD:

      1. Start by preparing the sweet potatoes. To speed up the cooking process, prick their skins with the tines of a fork and place them in the microwave at full power for 6 minutes to par-cook (alternatively cook longer over the coals).
      2. Tightly wrap each sweet potato in tinfoil (shiny side inside) with a knob of butter and a sprinkle of salt and place them between the burning coals of a fire for about 20 minutes or until soft.
      3. In the meantime, combine all the coffee rub spices together.
      4. Lightly coat the steaks in olive oil, this will help the rub to stick and generously apply the coffee rub to the beef, massaging all the spices into the steaks.
      5. Brush the pineapple rings with olive oil and season with salt.
      6. Grill the ribeye steaks and pineapple rings on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above). The pineapples should be nicely caramelised.
      7. Give the sweet potatoes a squeeze with a pair of tongs to check if they are ready. Slice open the caramelised potatoes and drizzle with knobs of butter, season with salt and freshly ground black pepper and generously garnish with fresh coriander leaves.
      8. Leave the meat to rest for half its cooking time before serving to ensure it is moist, tender and juicy. Enjoy!