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.
Servings: 4 people
Ingredients
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
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 jalapeno, seeded & diced
- 2 Tablespoons fresh parsley leaves, diced
Instructions
- Preheat the oven to 450 degrees F. Remove the steak from the refrigerator and place on a cutting board and tenderize using a Jaccard meat tenderizer.
- In a small bowl combine the coffee & Tony's, then rub all over both sides of the steak.
- Combine all of the black eyed peas salad ingredients in a bowl, mix well, and set aside.
- Heat a cast iron skillet over medium-high heat on the stovetop.
- Place the venison loin in the hot skillet and sear on first side for about 2 minutes. Flip it over and sear on the other side until golden brown. Place skillet with steak in the oven and cook for about 5 minutes until the internal temperature reaches 130 degrees F using an instant-read meat thermometer.
- Remove steak from the oven, transfer to a cutting board, and let it rest for 10 minutes to lock in the juices. Using a sharp knife, slice steak against the grain.
- When ready to serve, divide the salad evenly among 4 plates and top with sliced steak.
