Coffee Rubbed Bavette Steak with Cured Onion and Rosemary Salad

By Chef Tim Hollingsworth

• 1 cup Ready-Set-Serve™ by Markon Sliced Red Onion
• 1 1/2 tsp Salt
• 2 tsp Sumac
• 2 tbsp Katy’s Kitchen® Lemon Juice
• 1/4 tsp Katy’s Kitchen Red Pepper Flakes
• 1 tbsp Markon Fresh Rosemary
• 1/2 tbsp Four Leaf Roasters TM Carefree Highway Ground Coffee
• 1 tsp Cocoa Powder
• 2 tsp Katy’s Kitchen Chili Powder
• 1/2 tsp Katy’s Kitchen Garlic Powder
• 1/2 tsp Katy’s Kitchen Onion Powder
• 1/2 tsp Katy’s Kitchen Curry Powder
• 1 tbsp Katy’s Kitchen Coarse Black Pepper
• 1 tbsp Coarse Kosher Salt
• 1 tbsp Aleppo Pepper
• 1 Gold Canyon Meat CO.^® Bavette Steak
• 1 tsp Aspen Gold® Canola Oil
• Trifoglio^® Extra Virgin Olive Oil
• Maldon^® Salt

1. To cure onions, toss sliced onions in salt thoroughly and let sit for 2 hours. Drain excess liquid and combine
   with all ingredients. Make sure to mix ingredients every few hours.
2. Combine coffee, cocoa powder, chili powder, garlic powder, onion powder, curry powder, black pepper, kosher
   salt, and Aleppo pepper to make coffee rub.
3. Add rub to the steak and grill the steak on a pre-heated pan to the desired internal temperature. Let rest for 5-10 minutes, then slice.
4. Season with Maldon salt. Top with onion and rosemary salad, then drizzle with olive oil.