Yia Vang's Coffee Rub Ribeye with Potatoes and Grilled Veggies Recipe
Prepared at McCarthy Beach State Park, Side Lake, MN
"You cook with all of your senses. This wind is hitting me and I can smell that coffee rub. I can hear it sizzling."
Minnesota chef Yia Vang heads to McCarthy Beach State Park (home to a beach that was voted one of the most beautiful beaches in America) to show us how coffee isn’t just for breakfast anymore. He also shares the most common mistake people make when grilling zucchini and squash. Can you guess what it is?
Coffee Rub Ribeye with Potatoes and Grilled Veggies
- Prep Time 20 minutes
- Cook Time 90 minutes
- Total Time 1 hour 50 minutes
- Yield 2 servings
Ribeye alongside some grilled zucchini squash makes for a favorite summer dish.
Ingredients
- 12 ounce ribeye steak
- 1 tablespoon Szechuan Coffee Rub*
- Canola oil
- Salt
- 2 medium zucchinis, cut in half
- 2 teaspoons lemon juice
- 1 tablespoon fish sauce
- 2 russet potatoes or Yukon Gold potatoes, par baked and cut into wedges**
- 1 cup greek yogurt
- 1 cup cucumber, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon garlic, minced
- 1 teaspoon Korean chili flakes
- 1 teaspoon fish sauce
- 1 tablespoon lemon juice
- 3 cups water
- 2 cups vinegar
- 1 cup sugar
- 2 cups sliced red onion
- Sprigs of fresh cilantro
- Extra virgin olive oil
*Yia’s special Szechuan Coffee Rub is available to order as a pantry item through Union Hmong Kitchen and Vinai.
**If not par baked ahead, potatoes can also be wrapped whole in tin foil and cooked for about 30-40 minutes in the fire
Directions
For the Ribeye:
- Season the steak with 1 tablespoon of canola oil and salt, and the 1 tablespoon of Coffee Rub, pressing into all sides, coating the surface, adding more by the teaspoon if needed.
- Grill the steak, continually checking and moving it to make sure all sides are cooked evenly. (Use a thermometer to check the temperature, about 125 to 130 degrees for medium-rare).
For the Zucchini:
- Cut the zucchini in half lengthwise, season with oil, salt and pepper and place flat on the grill. Grill for 5-7 minutes on each side.
- When the zucchini is done, slice it into half-coins and top with lemon juice and fish sauce.
For the Quick Pickled Onions:
- Combine the water, vinegar, sugar and sliced red onion in a jar.
- Let sit for 30-60 minutes.
For the Potatoes:
- Once par-cooked, cut the potatoes into wedges or coins and grill for 7-8 minutes, turned evenly.
- In a small bowl, add the greek yogurt, cucumbers, garlic, chili flakes, fish sauce and lemon juice and mix to combine.
- Spread the yogurt mixture onto a plate and place potatoes on top.
- Top with ½ cups of pickled red onions. If desired, drizzle 1 teaspoon of extra virgin olive oil on top and garnish with a sprig or two of fresh cilantro.
Tips & Tricks
Make sure to have high heat for the zucchini squash to get that char.