Espresso-Cocoa Rubbed Steak with Roasted Sweet Potatoes pairs juicy, pan-seared beef with a bold, smoky coffee-and-cocoa crust. Maple-glazed sweet potatoes bring gentle sweetness, while lemon-kissed spinach adds freshness to this satisfying American-inspired steak dinner.
Estimated nutrition
Per serving
Based on 2 servings
The ingredients changed after these numbers were calculated, so they may be out of date.
- Calories
- 610 kcal
- Protein
- 47 g
- Carbs
- 48 g
- Fat
- 27 g
- Fiber
- 8 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: AI estimate from the recipe text (not matched ingredient by ingredient)
Ingredients
Loading serving controls…For the Espresso-Cocoa Steak
- 2 boneless beef strip steaks, 170 g (6 oz) each, approximately 1 inch thick
- 2 tsp finely ground espresso coffee
- 2 tsp unsweetened cocoa powder
- 1 tsp brown sugar
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp olive oil
For the Roasted Sweet Potatoes
- 450 g (1 lb) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
- 2 tsp olive oil
- ¼ tsp kosher salt
- 1 tbsp unsalted butter, melted
- 1 tsp pure maple syrup
- ¼ tsp flaky sea salt
For the Wilted Spinach
- 4 cups (120 g) baby spinach
- 1 tsp fresh lemon juice
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Aleppo Pepper ¼ tsp in the steak rub for gentle fruity heat.
- Espresso Powder Substitute 1 tsp instant espresso powder for the 2 tsp ground espresso for a smoother, more concentrated coffee flavor.
Instructions
- 1
Preheat the oven — 5 minutes. Preheat to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Roast the sweet potatoes — 25–30 minutes. Toss the sweet potato cubes with 2 tsp olive oil and ¼ tsp kosher salt. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender inside and lightly caramelized around the edges.
- 3
Prepare the espresso-cocoa rub — 2 minutes. In a small bowl, combine the ground espresso, cocoa powder, brown sugar, smoked paprika, ½ tsp kosher salt, and black pepper. Pat the steaks thoroughly dry with paper towels. Press the spice mixture evenly over both sides of each steak.
- 4
Sear the steaks — 8–12 minutes. Heat 1 tsp olive oil in a heavy cast-iron or stainless-steel skillet over medium heat. Add the steaks and cook for approximately 4–6 minutes per side, adjusting for thickness. Turn as needed to prevent the coffee and sugar from scorching. For medium-rare, aim for a final internal temperature of 130–135°F (54–57°C), accounting for carryover cooking. For USDA-recommended food safety, cook whole-cut beef to 145°F (63°C) and rest at least 3 minutes.
- 5
Rest the steaks — 5 minutes. Transfer the steaks to a cutting board and rest for 5 minutes before slicing. This helps retain their juices.
- 6
Finish the sweet potatoes — 1 minute. Transfer the roasted sweet potatoes to a bowl. Add the melted butter, maple syrup, and flaky sea salt. Toss gently until evenly coated.
- 7
Wilt the spinach — 1–2 minutes. Reduce the steak skillet to low heat. Add the baby spinach and lemon juice, tossing for 1–2 minutes until just wilted. The residual steak drippings provide additional savory flavor. If the pan has heavily burned rub residue, wipe it out before adding the spinach.
- 8
Serve. Slice each steak against the grain. Divide the roasted sweet potatoes and wilted spinach between two plates. Arrange the sliced steak alongside the vegetables and serve immediately.
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