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Coffee-rubbed steaks with sweet potato fries

Coffee-rubbed steaks with sweet potato fries


Coffee is not just for the morning – its rich flavour can really enhance meat too. Serve this as a weekend treat

  • Feeds 2 Feeds 2
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    3850kj 923kcal
  • Fat
    High 79%
  • Saturates
    High 99%
  • Sugar
    Low 18%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 53g

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  • 2 tsp Co-op Irresistible Fairtrade Columbian instant coffee
  • 1 tsp Co-op Fairtrade light brown soft sugar
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp dried oregano
  • 2 x 227g Co-op beef sirloin steaks
  • 2 medium Co-op sweet potatoes, cut into fries
  • 1 tbsp Co-op cornflour
  • 3 tbsp rapeseed oil
  • 1 garlic clove, sliced
  • 20g Co-op unsalted butter
  • 1 baby gem lettuce
  • 1 punnet cress
  • Co-op mayonnaise, to serve


  1. Mix the coffee, sugar, paprika, cumin and oregano in a small bowl
  2. Coat the steaks with the rub and put in the fridge for an hour, or longer if you have time
  3. When you’re ready to cook, take the steaks out of the fridge and allow to come up to room temperature
  4. Preheat the oven to 200°C/fan 180°C/gas 6
  5. Toss the sweet potatoes with the cornflour in a large bowl, drizzle over 2 tbsp of the rapeseed oil and toss again
  6. Spread out in a single layer on a baking tray lined with greaseproof paper
  7. Bake for 30-35 mins, until golden yellow
  8. Meanwhile, heat the remaining oil in a large nonstick frying pan over a medium heat
  9. Cook the steaks for 3-4 mins each side for medium-rare, or according to your taste, adding the butter and garlic half way through
  10. Remove the pan from the heat, cover with foil and allow the steaks to rest for 5 mins
  11. Serve the steaks with the sweet potato fries, lettuce and cress, with mayonnaise on the side