For most of us, coffee is the fuel that gets the day started or the pick-me-up that keeps us going. But on 1 October, International Coffee Day invites us to look at this little bean in a bigger way. Coffee isn’t only for sipping. Its deep, roasted flavour can bring a whole new dimension to dinner, especially when paired with meat.

Serves: 2

Ingredients

• 2 ribeye or sirloin steaks (about 250g each)
• 2 tablespoons ground coffee (freshly ground if possible)
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 500g potatoes (skin on)
• 3 garlic cloves, crushed
• A handful of fresh parsley, chopped

Method

1. Heat your oven to 200°C. Cut the potatoes into thick wedges. Toss them in olive oil, crushed garlic and a pinch of salt. Spread out on a baking tray and roast for 35–40 minutes, turning halfway, until crisp and golden.
2. In a small bowl, mix together the coffee, brown sugar, paprika, cumin, salt and black pepper.
3. Pat the steaks dry, drizzle lightly with olive oil, then coat generously with the coffee rub on both sides.
4. Heat a heavy frying pan or griddle until very hot. Cook the steaks for 3–4 minutes per side for medium-rare (adjust depending on preference). Leave to rest for 5 minutes.
5. Slice the steaks, scatter with chopped parsley and serve alongside the garlicky wedges.