Coffee Crusted Steak with Black Eyed Pea Salad

Enjoy this coffee crusted steak that goes perfect with a black eyed pea salad and all comes together in just 30 minutes. It's an easy choice for everyone who needs black eyed peas for New Year's.

Coffee Crusted Steak with Black Eyed Pea Salad: A New Year's Day Meal

New Year’s Day is all about fresh starts and delicious traditions. One of the longest-held traditions I inherited from my Southern grandparents is eating black-eyed peas and collard greens in some form or fashion on New Year’s Day. Black eyed peas are said to have magical and mythical powers to bring good luck. Collard greens, green like money, symbolize financial prosperity. If we eat them on the first day of the year, the belief is that we’ll have both good fortune and financial success. And isn’t that what we all could use right now?

The traditional method of serving black eyed peas is to boil them with ham hocks or bacon and serve with cornbread. But after indulging in so many treats over the holidays, my wife and I craved something lighter and healthier for a New Year’s Day meal. That’s where the idea for this Coffee Crusted Steak with Black Eyed Pea Salad was born.

I used black eyed peas from a can so that this dish could be done in only 30 minutes vs. hours and hours.

Why This Recipe Works For Home Cooks Like You

The magic of this New Year's Day dish lies in its contrasts. The venison loin, crusted with a coffee spice rub, is meaty and aromatic. Meanwhile, the black eyed pea salad adds a light and fresh, tangy crunch to balance the richness of the meat. Together, they create a harmonious combination that’s sure to impress family and friends.

And let’s talk about how easy it is. From start to finish, you’ll have this meal ready in only 30 minutes. That's the most ideal for a New Year's Day meal if you were up late the night before ringing in the New Year. This coffee crusted steak allows you to enjoy maximum flavor without a kitchen marathon. Plus, the recipe uses pantry staples like coffee grounds and Tony’s Creole Seasoning, making it accessible and budget-friendly.

A Shoutout To Dakota Dirt Coffee

This recipe wouldn’t shine as brightly without Dakota Dirt Buck Fever Coffee Grounds. Dakota Dirt, a small North Dakota company, crafts exceptional coffee with bold, earthy flavors. Their Buck Fever blend brings a rich, smoky aroma that’s perfect for a coffee rub recipe. It enhances the natural flavors of the venison and creates a delicious crust on the steak.

Supporting local businesses like Dakota Dirt Coffee is important to me. As a North Dakotan, I take pride in promoting homegrown talent and quality products. Dakota Dirt started with a mission to bring gourmet coffee to the heartland. Their commitment to excellence and community makes them a standout choice for any coffee lover. When you use Dakota Dirt in your recipes, you’re not just adding flavor - you’re supporting a small business rooted in the same values we cherish.

I love serving up hot cups of the medium-roast Buck Fever to deer hunting clients that have hired me to be their camp cook.

Ingredients

For the Venison Loin

• 1 pound venison loin (backstrap), 1 ½ to 2 inches thick
• 1 tablespoon Dakota Dirt Buck Fever Coffee Grounds
• 1 tablespoon Tony’s Creole Seasoning
• 2 tablespoons olive oil

For the Black Eyed Pea Salad

• 1 15-ounce can black eyed peas, drained
• ½ teaspoon Tony’s Creole Seasoning
• ½ teaspoon sugar
• ⅛ teaspoon salt
• 2 teaspoons red wine vinegar
• 2 tablespoons olive oil
• 2 green onions, chopped
• ¼ cup red onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• ½ jalapeño, seeded and diced
• 2 tablespoons fresh parsley leaves, diced

How To Make Coffee Crusted Steak with Black Eyed Pea Salad

1. Prepare the Steak: Preheat your oven to 450°F. Remove the venison loin from the refrigerator and place it on a cutting board. Use a Jaccard meat tenderizer to tenderize both sides of the steak.

2. Make the Coffee Rub: In a small bowl, mix the coffee grounds and Tony’s Creole Seasoning. Rub this mixture evenly over both sides of the venison loin.

3. Mix the Salad: Combine all black eyed pea salad ingredients in a large bowl. Stir well to ensure everything is evenly coated. Set the salad aside to let the flavors meld.

4. Sear the Steak: Heat a cast iron skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Place the venison loin in the hot skillet and sear for about 2 minutes on the first side, or until a golden crust forms. Flip the steak and sear for another 2 minutes.

5. Cook in the Oven: Transfer the skillet with the venison loin to the oven. Roast for about 5 minutes, or until the internal temperature reaches 130°F for medium-rare. Use an instant-read thermometer for accuracy.

6. Rest and Slice: Remove the steak from the oven and transfer it to a cutting board. Let it rest for 10 minutes to lock in the juices. Slice the steak against the grain into thin pieces.

7. Plate and Serve: Divide the black eyed pea salad evenly among four plates. Top each serving with sliced venison loin. Serve immediately and savor every bite.

Tips For Success

• Perfect Sear: Make sure your cast iron skillet is hot before adding the steak. A sizzling pan ensures a flavorful crust.
• Rest Time Matters: Don’t skip the resting period. It keeps the meat juicy and tender.
• Customize the Salad: For an extra kick, add a dash of hot sauce or a sprinkle of crumbled bacon to the salad.

More Steak Recipes

If you are looking for more great steak recipes, check out my:

Steak Frites

Venison Carpaccio and Baby Arugula

Cast Iron Venison Steak Recipe

Steak and Potato Stacks

Deer Steak and Mushroom Crostini

Deer Steak with Creamy Mushroom Sauce

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DID YOU MAKE THIS RECIPE

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