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Grilled Mega Mocha Cowboy and Sweet Potato Salad


Grilled Cowboy Steaks:

¾ Cup Cajun Seasoning

1/3 Cup Unsweetened Dark Coco Powder

1/3 Cup Ground Espresso

2 Teaspoon Salt

4 Cowboy Steaks*

Mocha Espresso Gravy:

½ Stick Butter

½ Cup Flour

½ Cup Dry Red Wine

4 Cups Beef Broth

1 Small Sprig Fresh Rosemary

1 Small Sprig Fresh Thyme

4 Tablespoons Prepared Rub Mixture

Sweet Potato Salad: 


2 Large Sweet Potatoes

Drizzle Olive Oil

Cream Sauce:

6 Ounces Cream Cheese

1/3 Cup Cream

¼ Cup Fresh Chives – Diced

½ Teaspoon Salt


3 Tablespoons Cabernet Sauvignon Wine Vinegar

¼ Cup Olive Oil

Salt and Pepper to Taste

4 Handfuls Fresh Pea Shoots

6 Large Fresh Chive Flowers

4 Dollops Balsamic Pearls/or Drizzle Balsamic Vinegar


Grilled Cowboy Steaks:

In a medium size bowl, mix together, cajun seasoning, coco, espresso and salt.  Remove steaks from refrigeration and allow steaks to reach room temperature. Generously rub each steak on both sides with mocha rub, reserving 4 tablespoons.  Place steaks on grill on medium high heat and sear steaks on both sides for a couple of minutes on each side or until steaks have a dark crust. (with the dark rub you cannot achieve crosshatch marks) Place steaks on medium low heat or if getting to dark, off the heat on above rack or with one side with gas turned off and steaks on the other side, with top closed.  Cook until internal steak temperature reaches 125 degrees for medium rare.  Allow steaks to rest for ten minutes before serving.

Mocha Espresso Gravy:

In a medium sauce pan, on medium heat, melt butter and whisk in flour.  Let cook a couple of minutes whisking often.  Add in red wine and cook for another minute or so, to cook off wine.  Add in the broth whisking continually, until mixture is smooth.  Add in rosemary, thyme and reserved prepared rub mixture and let simmer until reduced and thickened (about 5 minutes, add more broth is needed).  Remove herbs, before serving.

Sweet Potato Salad:


Clean potatoes, cut potatoes in half, then wrap each potato in foil and place on a hot grill, and cook on medium high, turning often, until just soft (about 30-40 minutes).  Unwrap potatoes, drizzle with olive oil on cut side and grill on high heat to achieve grill marks.

Cream Sauce:

In a small sauce pan, heat up all cream sauce ingredients until warm and pourable.

In a medium size bowl, mix together cabernet sauvignon wine vinegar, olive oil, salt and pepper. Add pea shoots and gently toss pea shoots to cover with dressing.

Drizzle the desired amount of cream chive sauce onto each seared sweet potato.  Top each evenly with dressed pea shoots, chive flower petals and balsamic pearls.

Place a Grilled Mega Mocha Cowboy onto 4 plates or a platter, drizzle the desired amount of Mocha Espresso Gravy and serve each with a Sweet Potato Salad.  Enjoy, Kelly and Michael!

Makes 4 Amazing Grilled Meals!  More if you want to share, I suggest you do!

*Bone in Rib Eye Steaks of Any Size Will Be Fine For This Recipe!











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