Salted Kits are designed to make cooking at home as easy, stress-free, and delicious as possible. I am the worst when it comes to portion control because I have none. When I cook, it always looks like I'm cooking for 6. Since all the measuring is done, it means less waste and definitely less time grabbing the ingredients I need from the store.
With each kit, you'll get everything you need to cook a meal that's as incredible as one served at a top restaurant. Each kit serves 2 generous portions. I had coffee ribs YEARS ago in San Francisco, so when I saw the kits available, I had to try their coffee-crusted skirt steak. The kits are portioned, but you just need to grab the protein (in this case skirt steak).
After removing the ingredients from the box, you will find the simple instructions at the bottom. There's also a link to a video tutorial on the box to make this dummy proof.
Instructions
Serves 2, Prep and Cook Time: 30 minutes
Before cooking, pre-heat oven to 500 degrees and wash potatoes.
1. Slice potatoes in half, length-wise (or into quarters, for larger potatoes). Combine with 1 tablespoon of oil, rosemary, and a pinch of salt & pepper in a bowl. Transfer potatoes onto baking sheet and cook in oven until crispy, 15-20 minutes.
Tip: We suggest letting the potatoes cook for 5 minutes before moving onto the next step, so they’ll be ready when your steak is ready.
2. In a new bowl, combine coffee and brown sugar with cinnamon ginger spice blend.
3. Drizzle 1/2 tablespoon of oil over steak and massage the spice mixture into it. Heat a steel or cast iron pan on high. Put 1 tablespoon of oil in the hot pan and cook steak until charred, about 3-4 minutes per side.
4. Set steak aside and let rest for 5 minutes. Slice steak thinly at an angle, then transfer to a plate and serve with potatoes. Cut lime in half and squeeze juice over entire dish. Enjoy!
Skirt steak was extremely marbled.
Medium rare goodness
