Ingredients

• 4 (8-ounce) Certified Angus Beef ® New York Strip steaks
• 4 tablespoons coffee, finely ground
• 3 shallots, minced
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 2 teaspoons vanilla extract
• 1/2 cup Riesling wine
• 3 tablespoons heavy cream
• 4 tablespoons unsalted butter, cut in 1/2-inch cubes
• 2 bunches arugula
• 1 lime, juiced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F.
2. Heat oil in a heavy non-stick skillet over medium-high heat. Season New York strip steaks with coffee, salt and pepper and sear for 1-2 minutes on each side.
3. Place in oven and cook for about 5 minutes or until desired doneness. Remove steaks and allow to rest, covered with foil.
4. Place skillet back on stovetop over medium-low heat. Add shallots, jalapeño, and garlic; sweat until onions are transparent. Add wine, heavy cream and vanilla; reduce by half. Whisk in butter and season to taste with salt and pepper.
5. Toss arugula with lime juice, olive oil, salt and pepper.
6. Serve steaks over sauce with salad to the side.