Serves 4
The French term au poivre usually refers to a steak that’s generously coated in cracked black pepper and then grilled or pan-seared. This recipe takes that concept and applies it to steaks coated in a rub made of finely ground coffee beans, hot chili powder, smoked paprika, sea salt, and mustard powder and broiled. The crispy spiral potatoes served alongside are can’t-stop-eating-them good!
Prep: 20 minutes
Roast/Broil: 25 minutes
Total: 45 minutes
Adjust the oven racks so one is about 4 inches from the broiler heat and the other is lower in the oven. Preheat the oven to 425°F. Line a rimmed baking pan with foil.
PREPARE THE STEAKS: In a small bowl, combine the ground coffee, chili powder, paprika, salt, and mustard powder. Place the steaks on the unheated rack of a broiler pan or baking pan. Rub the steaks all over with the coffee mixture.
MAKE THE POTATOES: Place the potato noodles on the lined baking pan and pat dry with a paper towel. In a small bowl, combine the oil, garlic powder, salt, and pepper; drizzle over the potatoes and gently toss to coat. Roast the potato noodles on the lower oven rack, tossing once halfway through, for 20 minutes.
Turn the oven to broil, leaving the potatoes on the lower rack. Place the steaks on the upper rack. Broil the steaks, turning once halfway through, for 12 to 14 minutes for medium-rare (internal temperature is 145°F) or to desired doneness. Remove the pan with the steaks from the oven, and let steaks rest for 5 minutes while finishing potatoes.
Move the pan with the potatoes to the upper rack position and broil, watching carefully and tossing occasionally, until golden and crisp, about 5 minutes.