Criollo Coffee-Lime Steak with Toasted Coconut Rice and Cucumber Radish Herb Salad

Instructions

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   1. In a bowl, combine the cold coffee, 2 tablespoons (30 ml) vegetable oil, lime juice, garlic, cumin, oregano, paprika, 1 teaspoon salt, and black pepper. Add the beef steak and toss well to coat. Marinate for 15 minutes at a cool room temperature or up to 30 minutes in the refrigerator.

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   2. Meanwhile, rinse the long-grain rice until the water runs almost clear. Drain well.

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   3. Heat a medium pot over medium heat. Add 1 tablespoon (15 ml) vegetable oil and cook half of the white onion for 2 to 3 minutes until translucent. Stir in the rice and cook for 2 minutes, stirring, until some grains look slightly opaque.

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   4. Add the coconut milk, water, shredded coconut, bay leaf, and 1/4 teaspoon salt. Once it reaches a gentle boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

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   5. For the salad, combine the cucumber, radishes, cilantro, mint, and remaining onion in a bowl. Dress with the apple cider vinegar, honey, and 1/4 teaspoon salt. Set aside so the flavors can meld while the meat cooks.

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   6. Heat a large skillet or griddle over medium-high heat for 2 minutes. If you prefer to finish the meat in the oven, preheat it to 400°F (200°C), though this dish is designed to be cooked fully on the stovetop.

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   7. Remove the steak from the marinade, letting the excess drip off. Sear the steaks in the hot skillet for 2 to 3 minutes per side, depending on thickness, until browned and cooked to your preferred doneness. Cook in batches if needed so the pan is not overcrowded.

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   8. Transfer the steak to a board and let it rest for 5 minutes before slicing into strips. Discard the remaining marinade.

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   9. Fluff the rice with a fork and remove the bay leaf. Serve a base of toasted coconut rice, top with the coffee-lime steak, and add the cucumber, radish, and herb salad on the side.

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    10. Adjust with an extra pinch of salt if needed and serve immediately.