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Ancho-coffee top sirloin cooked medium-rare and sliced with side of grilled caesar salad on a white plate
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Ancho-Coffee Top Sirloin with Grilled Caesar Salad

Grilled top sirloin with a flavor-packed homemade ancho-coffee rub served with a charred and creamy Caesar salad.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Top Sirloin Recipe
Servings: 4 servings
Author: Chef David Rose

Ingredients

Ancho-Coffee Rub

  • 2 tablespoons ground coffee
  • 2 tablespoons + 1 teaspoon kosher salt
  • 2 teaspoons ancho chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons brown sugar
  • 2 teaspoons cumin

Ancho-Coffee Grilled Sirloin

Grilled Caesar Salad

  • 2 romaine hearts, sliced in half lengthwise
  • 1 cup croutons roughly crushed in food processor; not too fine
  • 3 Omaha Steaks Applewood Smoked Steak-Cut Bacon strips diced into 1/2" pieces
  • 1 1/2 cups Caesar dressing
  • 2 oz. Parmesan cheese wedge, grated
  • 8 teaspoons grapeseed oil
  • Salt
  • Pepper

Instructions

Ancho-Coffee Rub

  • Place all ingredients in a small bowl and whisk until fully incorporated.

Ancho-Coffee Grilled Top Sirloin

  • Thaw top sirloins in refrigerator overnight, remove from refrigerator, and pat dry with paper towels.
  • Rub grapeseed oil all over top sirloins and season very aggressively with ancho-coffee rub, pressing rub down; allow to come to room temperature for about 20 minutes.
  • Preheat grill to 500 degrees Fahrenheit, make sure grill grates are oiled.
  • Grill top sirloins 3 to 4 minutes each side, until internal temperature is 115 degrees Fahrenheit for medium-rare as per a meat thermometer. For a different steak doneness, refer to the Omaha Steaks cooking chart.
  • Remove from heat and rest about 6 minutes.
  • Slice against the grain and serve with grilled Caesar salad.

Grilled Caesar Salad

  • Add bacon to medium cast-iron pan, place on grill, and cook until brown and crisp, about 8 minutes, stirring regularly.
  • Remove bacon from pan and drain on paper towel-lined plate.
  • Rub grapeseed oil on each side of romaine hearts and lightly season both sides with salt and pepper.
  • Grill romaine hearts on already preheated grill about 45 seconds to 1 minute each side, until lightly charred and wilted.
  • Plating: slice romaine hearts into 2-3” slices horizontally, dress with Caesar dressing, grate fresh Parmesan, add bacon, and finish with crumbled croutons.