Coffee Rubbed Wagyu Flatiron Steak with Warm Florida Lobster & Pepper Salad

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Serves Four
  • 4 Tablesppons coffee, findely ground
  • 4 Tablespoons Bodacious Beef Seasoning
  • 4 Steaks
  • 2 Spiny Lobster (split in 4, keep in shells, remove vein)
  • 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”