There are few recipes featuring an ancho-coffee rub and top sirloin filet that come together to form a flavor explosion like they do here. In addition to this irresistible steak, the grilled and garlicky Caesar salad is out of this world! So, use top sirloins<\/a> for a delicious recipe that\u2019s sure to become part of your dinnertime rotation.<\/p>\n While any well-aged steak<\/a> from Omaha Steaks will enhance this recipe’s flavors, I recommend Omaha Steaks Butcher’s Cut Top Sirloin Filets<\/a>. These cuts of beef are exceptionally juicy, beefy, and extra-aged for at least 30 days to ensure maximum tenderness. Hand-carved by master butchers, they offer a leaner, steakhouse-style top sirloin filet experience that’s perfect for this dish.<\/p>\n While many assume ancho chili powder is exceptionally spicy, it’s actually a mild spice with rich, earthy flavors and fruity undertones that are enhanced by the ground coffee. To make this rub, add your ground coffee, clean-tasting kosher salt, mild ancho chili powder, black pepper, nutty garlic powder, buttery brown sugar, and smoky cumin to a small mixing bowl. Whisk until fully incorporated, then set aside until your steaks are ready for the rub.<\/p>\n To grill the perfect top sirloin filet<\/a> for this dish, get started the night before by thawing your Omaha Steaks Butcher’s Cut Top Sirloin Filets<\/a> in the refrigerator. Don\u2019t have time to thaw overnight? Our easy quick-thaw<\/a> method will have your steak ready to season in about 30 minutes. Once thawed, pat them dry on all sides with a paper towel and rub them all over with grapeseed oil. Be sure to intensely season with the ancho-coffee rub, pressing down on each steak so seasoning sticks well. Allow them to come to room temperature for about 20 minutes on the counter.<\/p>\n While the top sirloin filets are coming to room temperature, keep your grill to 500 degrees direct heat and make sure the grill grates are well oiled. Grill the top sirloin filets for three to four minutes on each side, or until the internal temperature reaches 115 degrees Fahrenheit via a meat thermometer for medium-rare. Refer to our helpful steak doneness guide<\/a> for different desired cooking doneness. Let the steaks rest for about six minutes before slicing against the grain.<\/p>\n Charred, creamy, garlicky, and delicious, a grilled Caesar salad is guaranteed to take this dish up a notch! While the steaks are resting, preheat your grill to 500 degrees direct heat. Then grab a medium cast-iron pan, add the Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a>, and bring it to medium heat. Cook until bacon is brown and crispy, then remove from pan and put on a paper towel-lined plate.Now it\u2019s time to grill up the romaine hearts! Place them on the grill for about 45 seconds to 1 minute each side, until lightly charred and wilted. Then take them off the grill and place off to the side.<\/p>\n Everything is ready so let’s grab a plate! First, cut the romaine hearts into two- to three-inch slices horizontally. Add the Caesar dressing, freshly grated Parmesan, and crispy bacon, then top with crumbled croutons. Lastly, place the top sirloin filets next to the grilled Caesar salad. Dig in!<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Make Ancho-Coffee Top Sirloin Filet With Grilled Caesar Salad<\/strong><\/h2>\n
1. Ditch the Boring Rub<\/strong><\/h3>\n
2. It\u2019s Top Sirloin Time!<\/strong><\/h3>\n
3. Let\u2019s Grill Up a Caesar Salad<\/strong><\/h3>\n
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