Coffee, cocoa, smoked paprika, and chile create a dark savory crust on juicy strip steak, balanced by caramelized sweet potato wedges and a tangy coffee-balsamic pan sauce. It is bold and slightly unusual without turning the steak into a dessert-like dish.
Estimated nutrition
Per serving
Based on 2 servings
- Calories
- 980 kcal
- Protein
- 58 g
- Carbs
- 62 g
- Fat
- 56 g
- Fiber
- 9 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Sweet Potato Wedges
- 600 g sweet potatoes, cut into wedges
- 1 tbsp neutral oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp cornstarch
Steak
- 2 boneless New York strip steaks, about 225 g / 8 oz each
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp unsweetened cocoa powder
- 1½ tsp instant espresso powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper, optional
- 2 tsp neutral oil
- 1 tbsp unsalted butter
- 2 garlic cloves, lightly crushed
Coffee-Balsamic Sauce
- ½ cup (120 ml) unsalted beef stock
- 2 tbsp balsamic vinegar
- 2 tsp brown sugar
- 1 tsp Dijon mustard
Finish
- ¼ tsp flaky sea salt
- 1 tbsp chopped fresh parsley, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Smoked Paprika — Adds smoky sweetness.
- Garlic Powder — Reliable crust seasoning.
Instructions
- 1
Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tbsp oil, ½ tsp salt, black pepper, and cornstarch. Spread in one layer on a sheet pan.
- 2
Roast for 28–32 minutes, turning once halfway through, until browned and tender.
- 3
Pat the steaks dry. Combine 1 tsp kosher salt, paprika, cocoa, espresso powder, garlic powder, onion powder, and optional cayenne. Coat both sides of the steaks evenly.
- 4
Heat a heavy skillet over medium-high heat. Add 2 tsp oil and sear the steaks for about 3–4 minutes per side, adjusting for thickness.
- 5
Reduce the heat slightly. Add the butter and crushed garlic and baste for 45–60 seconds. Cook until the steaks reach your preferred doneness; 145°F (63°C) with a short rest provides the conservative whole-cut beef safety benchmark.
- 6
Transfer the steaks to a plate and rest for 5–8 minutes.
- 7
Remove the garlic and carefully spoon away excess skillet fat, leaving approximately 2 tsp in the pan.
- 8
Add beef stock, balsamic vinegar, brown sugar, and Dijon. Simmer for 3–5 minutes until reduced enough to lightly coat a spoon.
- 9
Slice the steak and serve with the wedges. Spoon the sauce over the steak and finish the potatoes with ¼ tsp flaky salt. Add parsley if using.
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