This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Coffee-Rubbed, Salt Slab Skirt Steak

Himalayan salt slab*(see heating instructions before beginning recipe)
1½ cups Cuban or Jamaican coffee beans
2 tablespoons black peppercorns
½ cup light brown sugar
2 tablespoons parsley, minced
2 tablespoons all-purpose flour
1- to 2-pound skirt steak at room temperature
2 tablespoons olive oil
1-2 tablespoons softened butter

*To heat salt slab, place slab on a rack in a cold oven. Turn the oven to 500°, and let it heat for at least 4 hours.

Once the salt slab has been heated, use a food processor or chopper to coarsely grind all dry ingredients. Rub each side of the steak with the oil to lightly moisten its surface. Evenly coat the steaks with the rub. Press the rub into the steaks, ensuring that they are well coated.

Place a cooling rack on top of a sheet tray. Remove the salt slab from the oven, keeping it on its rack, and place the entire thing onto a cooling rack.

Place steak on the hot slab. Let the steak cook for about 5-10 minutes before turning over and cooking until the meat is soft to the touch. *Keep in mind the first side takes longer than the second side.

Remove the steaks from the salt slab to a platter or cutting board, and spread butter on top. Allow to rest for 2-4 minutes before serving.