MAIN DISH

COFFEE-RUBBED STEAK

''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which has a smoky flavor, is sold at specialty shops, some supermarkets and online at penzeys.com.

• 2 tablespoons finely ground espresso

• 1 tablespoon Spanish paprika (see note above)

• 1 tablespoon dark brown sugar

• 1 teaspoon dry mustard

• 2 teaspoons kosher salt or sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon freshly ground white pepper

• 1 ½ teaspoons oregano

• 2 teaspoons cayenne

• Olive oil

• 4 (6- to 8-ounce) rib-eye, tenderloin or strip steaks

Prepare hot fire in grill.

In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.

Source: Adapted from Judith Fertig by the Orange County Register.

Per serving: 600 calories (72 percent from fat), 47.4 g fat (19 g saturated) 160 mg cholesterol, 38.2 g protein, 4.2 g carbohydrates, 0.2 g fiber, 1,724 mg sodium.

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