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Coffee Rubbed Manhattan Strip with Cruciferous Vegetables & Monastrell Sauce


Four Ribeye Steaks

Cauliflower Puree

1 small head cauliflower, diced

2 cups heavy cream

Kosher salt

Black Pepper

Coffee Rub

2 tbsp Kosher salt

2 tbsp ground coffee

2 tbsp Alleppo chili powder

2 tbsp Guajillo chili power

1 tbsp black pepper

Monastrell Sauce

1 shallot, diced

4 cloves of garlic, sliced

2 cups Monastrell wine

1 cup veal stock (or homemade beef broth)

1 spring thyme

1 sprig rosemary

8 black peppercorns, whole

1 bay leaf

2 tbsp butter

Braised Lentil

1 cup green lentil

1 small onion, small dice

2 cloves garlic, minced

1 small carrot, small dice

2 cups chicken stock

2 bay leaves

Kosher salt

Black pepper

1 tbsp chives, minced

Roasted Broccoli

1 large head broccoli, cut into florets

½ tsp crushed red chilies

2 tbsp olive oil

Kosher salt

Black pepper


Recommended wine pairing: 2011 Tor Cabernet Sauvignon, Napa, California Cauliflower Puree
  1. Combine the cauliflower and cream in a medium pot and cook over medium heat for 20 minutes or until tender.
  2. Transfer to a blender and puree until silky smooth. Season to taste with salt and pepper.
Coffee Rub
  1. Combine all ingredients and mix thoroughly to combine.
Monastrell Sauce
  1. Combine the wine, shallot, garlic, herbs, and peppercorns and cook over medium high heat until reduced to ½ cup.
  2. Add the veal stock and reduce to 1 cup.
  3. Whisk in the butter and season with salt. Strain and serve.
Braised Lentil
  1. Cook the bacon until the fat renders and bacon is crispy.
  2. Add the onion, garlic, and carrot and sweat until soft.
  3. Add the lentils and chicken stock and cook until tender. Approximately 30 minutes.
  4. Season to taste with salt, pepper, and chives.
Roasted Broccoli
  1. Combine all ingredients and spread onto a sheet pan.
  2. Roast in a 400 degree oven for 10 minutes.
  1. Season the steak with the coffee rub.  Grill over medium high heat for 4-5 minutes on both sides until medium rare.  Let rest for 5 minutes.
  2. Spoon the cauliflower puree on the plate.
  3. Top with Roasted Broccoli.
  4. Spoon the Monastrell sauce into the center of plate.
  5. Top the sauce with lentils.
  6. Top the lentils with the grilled strip.
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