Koji & Coffee Aged Steak

Yields 4 servings

Serves Serves 4
as an entrée

INGREDIENTS

Bone in NY Strip, 2.5 lbs
Koji Coffee Rub, 1/2 cup (ingredients to follow)
Corn Salsa, 3 cup (ingredients to follow)
Mexican Horseradish Cream, 1 cup (ingredients to follow)
Corn Tamales, 4 each, (ingredients to follow)
Scallion Mojo, 1 cup, ingredients to follow

Koji & Coffee Rub

Koji, coarsely ground, 1 cup
Coffee, finely ground, 1/4 cup
Brown sugar, 1/4 cup
Smoked Paprika, 2 tablespoons
Ground cumin, 1/2 teaspoon
Ground black pepper, 1/2 teaspoon

Heavy Cream, 1/2 cup
Sour Cream, 1/2 cup
Grated horseradish, 1/4 cup
Jalapeno, 1 ea, finely minced
Juice of 1/2 a lime
Dried oregano, 1/2 teaspoon

Corn, 3 ears, husk on
Red onion, small dice, 1 cup
Roasted poblano, 1 each, deseeded and cut into 1/2 in strips
Cilantro, chopped, 1 cup
Juice and zest of 2 Limes
Olive oil, 2 tablespoons
White Sugar, 1 tablespoon
Dijon mustard, 1 teaspoon
Salt and Black Pepper, To Taste

Corn, 2 ears, Husk on
Masa Harina, 2 cups
Hot Water, 1/4 cup
Mascarpone, 2 oz
Butter, 2 oz, room temperature
White Sugar, 1 tablespoon
Kosher Salt, 1 teaspoon
Baking Powder, 1/2 teaspoon

Garlic, grated, 1/4 cup
Olive oil, 1/2 cup
Kosher Salt, 1 teaspoon
Lime Juice, 1/4 cup
Scallions, thinly sliced, 1 cup
Thyme, picked and chopped, 1 tablespoon

PRINT THIS RECIPE

Needed Special Tools: Food Processor, Pot with Steamer Insert & Meat Thermometer
When plating your dish, make sure all the components of your dish are in front of you with a spoon in them so that you can move fast and avoid stopping to grab something from the fridge.This ensures that you will serve hot food quickly.

COOKING INSTRUCTIONS:

Prepare Koji Coffee Rub & Prepare Sweet Summer Corn Salsa

Combine all ingredients in a bowl and mix to combine.
Store in an airtight container.
Preheat a grill or grill pan over high heat.
Grill the corn for 4 minutes per side.
Remove from grill and allow to cool.
Peel off the husk, and slice the kernels off, placing them into a large mixing bowl.
Combine remaining ingredients with corn in the bowl and mix well.
Season with salt and pepper as desired.

Prepare Mexican Horseradish Cream

Combine all ingredients in a mixing bowl and whisk thoroughly to combine.
Resereve in an airtight container in the fridge until ready to use

Prepare Corn Tamales

Set up a steamer pot on your stove, and bring the water to a boil.
Peel the corn and slice off all the kernels; make sure to save the husks, but discard the silks.
Place all the corn into a food processor, and pulse on low speed until corn is about the size of a peppercorn.
Add the masa, hot water, butter and mascarpone. Pulse until a smooth paste forms about 1 minute.
Add the remaining ingredients, and pulse to incorporate, about 1 minute.
Lay out your corn husks to form 4 equal size rectangle on a clean surface.
Remove the tamale dough from the food processor and divide into 4 equal portions.
Place 1 portion on each corn husk at the edge and shape into a long tube leaving about 1/4 inch of space at the end of each husk.
Roll the tamale like a sushi roll, and place seam side down into the steamer.
Cook for 30 minutes covered.
Shut off the heat, and leave the lid on to keep the tamales warm.

Prepare Scallion Mojo

Combine all ingredients in a mixing bowl and mix thoroughly.
Reserve in an airtight container in the fridge.

Prepare Koji Rubbed Steak

One day before preparing your other ingredient, rub your NY Strip with a 1/4 cup of the koji coffee rub.
Place on a plate in the fridge overnight to marinate.
The next day when your tamales and other ingredients are finished, preheat a cast iron pan over medium heat with 2 tablespoons of vegetable oil.
Preheat your oven to 350 degrees as well.
When the oil begins to shimmer, gently place the steak into the pan and cook for about 2 minutes per side to caramelize the rub.
Remove the pan from heat and place into the oven.
Cook for about 12-15 minutes or until an internal temperature of 125 degrees is reached.
Remove and rest your steak for 5-7 minutes before slicing

Serving & Assembly

Remove scallion mojo, corn salsa and Mexican cream from the fridge one hour before cooking your steak.
Warm 4 plates in the oven for about 1 minute; it should be warm from cooking your steak.
Place warm tamales on a cutting board, cut each in half to form 2 sticks.
Unwrap carefully and put two pieces on each plate.
Cut the bone off of your steak and slice into 1/2 inch pieces on a bias against the grain.
Divide into 4 equal portions and place next to your tamales.
Sprinkle 1/4 cup of corn salsa over the steak and tamales.
Drizzle 2-3 tablespoons each of Mexican cream and scallion mojo over the steak and tamales as well.
Serve immediately.

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December, 2022 RECIPE OF THE MONTH

INGREDIENTS

Koji & Coffee Rub