Coffee & Cocoa Rubbed Wagyu

This elevated entrée pairs rich wagyu steak with aromatic spices, vibrant vegetables, and a tangy cherry balsamic reduction for a balanced, flavorful meal.  

INGREDIENTS

FOR THE COFFEE & COCOA RUBBED WAGYU  

5 ounces wagyu New York strip steak  

1 teaspoon coffee cocoa spice blend  

4 ounces pee wee potatoes with black garlic vinaigrette 

4 ounces caraway roasted carrots  

1 ounce black cherry balsamic reduction 

FOR THE COFFEE COCOA SPICE BLEND  

(yields ~7 teaspoons) 

2 teaspoons coffee, ground 

2 teaspoons cocoa powder  

1 teaspoon smoked paprika  

1/2 teaspoon garlic powder  

1/4 teaspoon cayenne pepper  

1 teaspoon coarse black pepper  

1/2 teaspoon salt  

FOR THE BLACK CHERRY BALSAMIC REDUCTION  

(yields ~5 ounces) 

1/2 cup tart cherry juice  

2 tablespoons balsamic vinegar  

1 teaspoon cocoa powder  

1/2 teaspoon instant espresso powder  

1 teaspoon ancho chili powder  

1 teaspoon honey  

2 tablespoons tomato paste  

1 pinch cinnamon  

FOR THE CARAWAY-ROASTED CARROTS  

(yields 8 ounces) 

8 ounces baby carrots  

1 teaspoon rosemary olive oil 

1/2 teaspoon molasses  

1/4 teaspoon caraway seeds  

1/4 teaspoon salt 

INSTRUCTIONS

TO MAKE THE COFFEE & COCOA RUBBED WAGYU 

1. Fire up your grill.  

2. Rub the wagyu steak with the coffee cocoa spice blend, then grill to your desired temperature. Allow to rest for 5–10 minutes before serving.  

3. To plate, place the garlic peewee potatoes and caraway-roasted carrots onto your serving plate in a line, just off-center.  

4. Slice your steak, then place it on top of the sides. Finish with a drizzle of black cherry balsamic reduction.  

TO MAKE THE COFFEE COCOA SPICE BLEND 

1. Mix together all ingredients.  

TO MAKE THE BLACK CHERRY BALSAMIC REDUCTION 

1. Place all ingredients into a pot and whisk to combine.  

2. Bring to a boil, then reduce heat to a simmer. Cook until slightly reduced and syrupy.  

TO MAKE THE CARAWAY-ROASTED CARROTS 

1. Preheat oven to 400 F.  

2. Place peeled baby carrots onto a sheet pan and toss with oil, molasses, caraway seeds, and salt.  

3. Roast in the oven until caramelized and tender (about 20 minutes).