We bet you appreciate the flavor of coffee and welcome opportunities to use it as an ingredient to bring its depth of flavor to recipes other than drinks. Yes? Us too. So this month we’re sharing some of our very favorite recipes and the Public Domain coffees we like to use in them
Pan-seared Framework Rubbed Flank Steak
This rich rub brings out the amazing flavor of the flank steak. Serve it with eggs and fresh spring greens. (Makes 4 servings)
- 4 (4 ounce) flank steaks
- 2 Tbsp very finely ground Framework Coffee
- 1 Tbsp brown sugar
- ½ Tbsp chili powder
- 1 tsp dried oregano
- ½ tsp ground ginger
- ½ tsp crushed red pepper flakes
- Sea salt (you can also use kosher salt)
- Olive oil for cooking
- 4 eggs
- Fresh lemon slices
- Mixed greens
- fresh cilantro, chopped, to garnish
- Pull the steaks out of the refrigerator and let them rest while you prepare the rub.
- In a small bowl mix together the ground coffee, brown sugar, chili powder, dried oregano, ground ginger, and crushed red pepper flakes.
- Thoroughly rub all sides of each steak with the rub – go heavy and rub it in. Sprinkle them with the salt.
- Heat a skillet over medium high and add a little oil to it – not much; flank steaks have plenty of fat. Once the skillet is hot (medium high), add the steaks.
- Cook to your preferred doneness — depending on the thickness of your steaks, 3-4 minutes per side will usually yield a nice medium.
- Cook eggs in whatever way you like them: poached, fried, steamed, scrambled…
- Put the salad greens in a large bowl. Squeeze enough juice from the fresh lemon to coat, toss, and distribute between the plates. Place the cooked eggs on top of the potatoes.
- Once they’re done, let the steaks rest for just a couple of minutes before slicing — this ensures juicier meat. Slice the steaks and place them on top of the eggs.
- Garnish with the chopped cilantro.
Banana Antheia Cashew Smoothie
Antheia’s earthy notes of citrus, grapefruit and florals make it the ideal base for this luscious, protein-packed smoothie.
- 1 large banana, frozen in chunks
- 1 cup brewed Antheia Coffee, cooled
- ½ cup vanilla or honey greek yogurt
- 2 Tbsp cashew butter
- ½ cup ice
Blend everything until smooth and drink immediately!
Prometheus Chocolate Brownies
A cross between a sheet cake and brownies, these treats are sweet and rich. The buttermilk lends an especially moist texture so don’t substitute. We make these with our Prometheus espresso; its notes of rich chocolate and caramel with fruit undertones yield an extraordinary, elevated flavor.
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup strongly brewed Prometheus Coffee
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup milk
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup of your favorite chopped nuts (optional)
- Preheat the oven to 400° F and lightly grease an 11 by 17-inch sheet pan.
- In a large mixing bowl, combine the flour and sugar.
- In a heavy saucepan over medium heat, combine the butter, shortening, coffee, and cocoa. Stir constantly until heated to a boil.
- Pour boiling mixture over the flour and sugar.
- Add the buttermilk, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or mixer.
- Pour the batter into the prepared baking pan.
- Bake for about 20 minutes, or until a cake tester comes out clean.
- Meanwhile, prepare the frosting by combining the butter, cocoa, and milk in a saucepan over medium heat. Stir frequently until heated to a boil.
- Removed from the heat and stir in the powdered sugar and vanilla until smooth.
- Pour the warm frosting over the brownies as soon as they come out of the oven.
- Sprinkle with chopped nuts, if using.
- Cool and cut into squares.