Ingredients

• 1/4 cup ancho chile powder
• 1/4 cup finely ground espresso- roast coffee beans
• 2 tablespoons sweet paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons arbol chile powder
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons pureed chipotles in adobo sauce
• 3 large ripe tomatoes, diced
• 1 small red onion, halved and thinly sliced
• 1 serrano chile pepper, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 teaspoons honey
• Kosher salt and freshly ground pepper

Instructions

1. Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down
2. over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa (recipe below).
3. Whisk all of the ingredients in a bowl.
4. Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.
5. Photograph by Steve Giralt