Bite with Belkys: Coffee Rubbed Churrasco from The Bazaar by José Andrés

The Chef: David Thomas
The Restaurant: The Bazaar by José Andrés
The Dish: Cuban Coffee Rubbed Churrasco

Ingredients for Coffee Rub:

6 Tbs. of ground cuban coffee
2 Tbs. of black pepper
1 tsp. of ground coriander
2 tsp. of garlic powder
2 tsp. of onion powder
2 Tbs. of brown sugar
2 Tbs. of kosher salt

Method of Preparation:

Mix all of the ingredients together.
Ingredients for Steak:
4 (4 oz.) skirt steak (churrasco)
6 small spring onions, peeled and cut in half

Method of Preparation:

-Start by coating the skirt steak with the coffee rub. Then, grill it to a medium rare. Let the meat rest a few minutes and slice it into thin strips.

-At the same time grill some onions. At the restaurant, they prefer to use pearl onion.

Ingredients for Passion fruit sauce:

4 fresh passion fruits
2 Tbs of unsalted butter

Method of Preparation:

Scoop the fruits seeds and pulp out of the passion fruits. Then, in a small saucepan, heat the butter until it begins to turn light brown. Mix the passion fruit with the warm butter and season with a pinch of salt.

To plate:

Drizzle a little of the passion fruit sauce on the plate. Then, place the steak on top. At the restaurant, they add a drop of olive oil and coffee extract to the onions. Chef David likes to garnish with his coffee air, a sprinkle of salt and tarragon.

Serves: 4

Serving Suggestion: Cuba Libre

FOR MORE INFORMATION:

The Bazaar by José Andrés (SLS Hotel)
1701 Collins Ave
Miami Beach, FL 33139
305-455-2999
www.thebazaar.com