Ancho and Espresso Rubbed Steak Salad


• ball cut striploin steak

• Espresso rub

• Canola oil

• handful spring mix

• gorgonzola cheese

• toasted walnuts

• Olive oil

• Salt


Ancho and Espresso Rub


• Espresso Beans

• Ancho chilies

• Cas Cabel chilies

• salt


Mulled Wine Reduction


• red wine

• orange, quartered

• brandy (optional)

• maple syrup

• whole cloves

• cinnamon sticks

• star anise


Ancho and Espresso Rubbed Steak Salad


This espresso and chili rubbed steak is a great way to impress your guests. We used a beautiful 6oz ball cut striploin steak from The Butchery in Bells Corners. It’s served with a mulled wine reduction, gorgonzola cheese, toasted walnuts, and a mixed green salad.


• 6oz ball cut striploin steak

• Espresso rub

• Canola oil

• 1 large handful spring mix

• 3 tbsp gorgonzola cheese

• 3 tbp toasted walnuts

• Olive oil

• Salt


Liberally rub the steak in the espresso rub and put some canola oil in a hot cast iron frying pan on medium heat. Put the steak in the pan and cook it for about 3 minutes a side for rare, 5 for medium rare. If you like it medium or higher I recommend tossing it the oven for few minutes at 450. If you prefer a BBQ steak you can just as easily cook it on the barbeque.


Once the steak is cooked, pour a spoonful of the reduction on the plate and use the back of the spoon to spread it around the plate.  In a bowl toss the lettuce with a slight drizzle of olive oil, a pinch of salt, half the gorgonzola, and half the walnuts. Place it on top of the reduction on the plate.

Slice the steak and place it on the salad, as shown in the photo above, or however you see fit. Sprinkle the remaining walnuts and gorgonzola on the top of the salad. Enjoy.


Ancho and Espresso Rub


• 4 ½ tbsp Espresso Beans

• 3 Ancho chilies

• 3 Cas Cabel chilies

• 6 tbsp salt




Take the big stem tops off of the chilies, discard the stems and make sure to not throw out any seeds. In a magic bullet or large spice grinder, grind the chilies and espresso beans until they form a coarse powder. Place a sieve over a medium sized bowl and dump the mixture into the sieve. Shake the sieve until the majority of the mixture is through. You will then need to regrind the contents of the sieve and repeat the process until the entire mixture is gone.

This should yield about a cup. Add the salt to the rub, and store in an airtight jar. This mixture will keep for a few months.


Mulled Wine Reduction


Making a mulled wine reduction is incredibly easy. For me it’s always the by-product of leftover mulled wine. Here’s a great mulled wine recipe.


• 1 bottle red wine

• 1 orange, quartered

• 1/4 cup brandy (optional)

• 1/4 cup maple syrup

• 7 whole cloves

• 2 cinnamon sticks

• 3 star anise


Combine all ingredients in a slow cooker and let simmer for an hour. Be careful to keep it on low. Do not boil. Strain and serve warm.

Reducing Wine


To reduce add 2 tbsp of sugar per every cup of wine (6 tbsp if you’re reducing a full bottle), then reduce over low heat to 1/3 of its original volume. This keeps in the fridge indefinitely. This is a great way to get rid of those half empty wine bottles after dinner parties.




Chef Michael Franz