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Dennis Prescott’s Grilled Espresso Coriander-Rubbed Striploin with Grilled Pineapple Salsa & Spiked Sour Cream


Dennis Prescott, chef, cookbook author and host of Netflix’s “Restaurants on the Edge,” stopped by our virtual block party to share his recipe for perfect steak tacos.


4 X 1 ½-inch thick-cut Striploin (NY Strip) Steaks, at room temperature
2 tablespoons Olive Oil
2 tablespoons ground espresso
1 ½ teaspoon ground coriander
1 teaspoon smoked paprika
¼ teaspoon ground cayenne
Zest of 1 lime
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper

Grilled Pineapple Salsa

1 large pineapple, peeled and cut into 1-inch rounds
1 medium red onion, diced
1 large red bell pepper, diced
¼ cup minced fresh cilantro
Small drizzle of olive oil
Juice of 2 limes
Sea salt & cracked black pepper to taste

Spiked Sour Cream

1 cup thick ‘restaurant-style’ sour cream
Juice of 1 lime
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon ground cayenne
Sea salt

Flour tortillas, to serve

1. Preheat a grill over high heat.

2. Steak time! In a small bowl, combine the spices, lime zest, salt, and pepper, and mix well. Coat the steaks in olive oil, then rub with the spice mixture, coating every nook & cranny. Place the steak on the grill and cook, turning halfway through, until they reach desired doneness (I love medium rare! Grab a meat thermometer, pierce the steaks, when they reach 135 degrees F, you’re good to go.).

3. At the same time, place the pineapple rounds on the grill and char on both sides.

4. When the steaks are cooked, remove from the grill and rest for a minimum of 6 – 8 minutes before slicing into thin pieces.

5. While the steak rests, prepare the salsa and sour cream. Slice those pineapple rounds into small pieces and transfer to a large bowl. Add the red onion, bell pepper, cilantro, lime juice, olive oil, and season with sea salt and cracked black pepper. Mix well. In a small bowl, combine the sour cream, lime juice, spices, and a pinch of salt and mix well.

6. Slice the steaks into very thin pieces, season with an extra hit of finishing salt, then serve with warmed corn tortillas, pineapple salsa, and spiked sour cream. Delicious!

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