Ingredients
For the steak:
1 cup strong brewed coffee, at room temperature
2 tablespoons unsweetened cocoa powder
2 tablespoons Spiceology Cowboy Crust Rub
1 shallot, minced
1 clove garlic, minced
2 tablespoons TAO Extra Virgin Olive Oil
1 1/2-pound skirt steak, in four pieces
Salt to taste
For the peach salsa:
2 fresh peaches, chopped
1 small red onion, chopped
3 tablespoons fresh cilantro, chopped
1 tablespoon TAO Peach Balsamic Vinegar
1 tablespoon TAO Lime Pressato Olive Oil
Juice of 1 lime
For the cauliflower mash:
1 head cauliflower, trimmed and broken into large florets
4 tablespoons TAO Butter Infused Olive Oil
1/4 cup coconut milk or nonfat half and half
1/4 teaspoon garlic salt
Salt and pepper to taste
Directions
Begin by whisking all the marinade ingredients, except for the salt, together until the cocoa dissolves. Reserve half of the marinade and place the other half in a large bowl or zip-top bag with the steaks, making sure they are evenly coated. Marinate at room temperature for one hour or in the refrigerator for up to 12 hours (bring to room temperature before cooking).
When you are ready to grill the steaks, preheat your grill and discard the used marinade. Once the grill is hot, add the steaks and sprinkle them with salt. Cook the steaks, turning once and basting a few times with the reserved marinade, until they are cooked to your desired level of doneness. This should take about 9 minutes for medium-well, but cooking time may vary depending on the thickness of the steaks. Let the steaks rest for ten minutes before slicing.
To make the peach salsa, combine all the ingredients in a bowl and let them sit at room temperature for up to an hour to allow the flavors to meld. Spoon the salsa on top of the steak before serving.
To make the cauliflower mash, bring a medium saucepan with a couple of inches of water to a boil. Add the cauliflower and cook it covered until it is tender, which should take around ten minutes. Drain the cauliflower and place it in the bowl of a food processor with the remaining ingredients. Process until the cauliflower mash is smooth and serve it hot.
Adapted from the July 2013 issue of Bon Appetit