Ingredients

Steak
• 1/4 c. finely ground coffee
• 1/4 c. coconut sugar
• 1 1/2 tsp. sea salt
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. ground white pepper
• 1/8 tsp. five-spice powder
• Pinch cayenne pepper
• 2 1/2 lb. skirt steak
• 1 tbsp. olive oil
Grilled Asparagus
• 1 bunch asparagus
• 2 tbsp. olive oil
• 2 tbsp. fresh herbs
• 1 tbsp. minced garlic
Caprese Salad
• 4 tomatoes
• .5 lb. Mozzarella
• 1 cup fresh basil leaf
• ½ tsp. garlic salt
• 1 TBSP balsamic vinegar
• 2 TBSP extra virgin olive oil
• fresh ground pepper

Directions

Steak
1. Combine coffee, coconut sugar, salt, cinnamon, ginger, white pepper, five spice powder, and cayenne pepper in a bowl. Rub steak with oil, and sprinkle with rub. Massage rub into meat. Marinate in refrigerator for at least 30 minutes to overnight.
2. Remove steak from refrigerator and let come to room temperature, about 15 minutes.
3. Heat grill to high.
4. Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle.
5. Serve immediately.
Asparagus
6. Place trimmed asparagus in a bowl.
7. Place oil, herbs and garlic on top.
8. Mix thoroughly.
9. Place directly on indoor grill or in a grill basket.
10. Grill to desired doneness.
Caprese Salad
11. Cut tomatoes in quarters or eights, depending on size and place in bowl with mozzarella
12. Roughly chop basil and place in bowl.
13. Add garlic.
14. Mix together balsamic vinegar and olive oil.
15. Pour ½ TBSP over tomato mixture.
16. Season with pepper.
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