Directions
- Bring the T-bone steaks to room temperature. Season with salt and black pepper.
- Combine ground coffee and cocoa powder, then rub evenly over the steaks.
- Sear over hot coals until a dark crust forms, then finish over medium heat to desired doneness. Rest well.
- Char the jalapeños and whole garlic over the coals until blistered. Peel the garlic.
- Finely chop parsley, origanum, and rosemary. Combine with chopped jalapeños, garlic, olive oil, salt, and pepper to create a salsa verde.
- Grill the pita bread over the coals until warm and lightly charred.
- Slice the rested steak and serve with salsa verde and grilled pita.
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Ingredients
- 2 Hartlief Dry Aged T-bone steaks
- 50 g ground coffee
- 10 g cocoa powder
- Olive oil
- Salt & cracked black pepper
- 5 fresh jalapeños
- 1 bunch Italian parsley
- 1 bunch fresh origanum
- 1 bunch fresh rosemary
- 4 heads garlic
- Pita bread
