INGREDIENTS:
- 4 Tablesppons coffee, findely ground
- 4 Tablespoons Bodacious Beef Seasoning
- 4 Steaks
- 2 Spiny Lobster (split in 4, keep in shells, remove vein)
- PEPPER SALAD
- 4 Cups sweet "Snack" Peppers
- 1/2 large red onion, quartered (keep stem/root on for easy handling while cooking)
- 1/2 Englsh Cucumber, Sliced thin
- 2 cups heirloom cherry peppers, cut in half
- 1 avocado, diced 1/2" cubes
- 2 garlic cloves, grated
- 1 Tablespoon Thai Chillie paste
- 1 Tablespoon ginger grated
- 1 Tablespoon of fish sauce
- 3 Tablespoons of chile pepper vinegar
- Fresh Lime to taste
- Mint & Basil leaves to finish - rip by hand, Texas style!
- Grapeseed Oil to sear
- Mix the coffee and bodacious rub together, then rub into meat
- Bring grapeseed oil to a smoke point, then add beef.
- Roast meat on both sides to my preference of Med rare….rest 10 minutes
- Add pepper and onion, to roast w/ meat while cooking
- Roast lobster whole in the shell, basting w/ the hot oil frequently
- Remove pepper and onion once done and remove root from onion, chop. Add to a bowl w/ cucumber, tomatoe, avocado, garlic, ginger, lime, chile paste, ginger, fish sauce……. Add mint….salad should be warm and not cold…..
- When lobster is cooked, chop and add that and any remaining juices that have run off from beef and lobster to the salad..
- Slice the beef “with the grain” (only this and flank do I do this)
- Top w/ the salad and remind a Texan “Don’t mess w/ Pythons or Floridians”
