Coffee & Chile Crusted Flap Steak with Homemade Steak Sauce and Fresh Potato Chips – Father’s Day Grub

June 12th, 2012  |  Carbs, Family Dinner, Moo, Occasions, Side Dishes  |  0 Comments

I called Sharon to see if she would be interested in collaborating with me a little bit on a Father's Day spread and lucky me--she said yes!!  She's the craftiest person I know and always has such cute and original ideas for parties and celebrating.  She put together {with the help of Katherine from The Side Stuff} some super cool and fun printables to help celebrate.   While our Father's Day activities don't look quite like hers do, it wouldn't take much to change up the wording on the checklist.  Our dad's might read more like Surf....Beach....Pool....Fishing--all of which would involve him "chillaxin" with the family on or near a large body of water.

I'm loving her retro neon theme... I mean, if you've seen me lately you know I am obnoxiously obsessed with neon.  It's so fun and while I thought that was one 80's trend that wouldn't dare make a comeback, I'm sure glad it did!

My favorite thing about Sharon's celebration is the Whiskey Sour snow cone.... with a virgin for the kiddies on the side.  Its absolutely genius and a delicious treat for the whole family...cuz, you know, my husband doesn't really do desserts...but give him a cocktail and he's a happy man!

I'm praying for sunny weather to turn Sharon's vision into reality this weekend!   Check out her full spread of ideas here.  Snowcone and To-Do List photos are Sharon's.

What's on your Father's Day "to do" list?


Coffee & Chile Crusted Flap Steak with Mushrooms, Balsamic Glaze and Homemade Steak Sauce


For the rub:
1 tablespoon coffee ground
1 tablespoon chile powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon brown sugar

For the steak sauce:
2 tablespoons molasses
1 teaspoon worchestershire sauce
2 tablespoons prepared horseradish
3 tablespooons ketchup
2 tablespoons dijon mustard
2 tablespoons whole grain mustard
salt & pepper, to taste

1 1/2 lbs flap steak {or flank}
2 tablespoons olive oil
6-8 oz fresh mushrooms {I used a combination of shitake and cremini}, chopped
1 tablespoon butter
kosher salt and pepper
1/3 cup balsamic vinegar


Mix all rub ingredients together and set aside.

Mix all sauce ingredients together and set aside [can be made in advance and kept in the refrigerator until ready to use].

Generously rub flap steak on both sides with rub mixture and allow to sit at room temperature for about 20 minutes.  Preheat oven to 400 degrees on Convection Roast setting {Bake at 400 if your oven does not have that feature}.

In a large skillet over high heat, add olive oil and allow it to get hot.  Place meat into skillet and allow to sear for 1 minute on each side.  Remove from heat and transfer steak to a broiler pan or rack set over a rimmed baking sheet.  Place in the oven for 8-10 minutes [for medium-rare].

In the same pan used for searing the steak, add the sliced mushrooms and tablespoon of butter.  Set heat to medium and sprinkle with salt and pepper, stirring occasionally while steak is cooking.

Once steak is ready, remove from oven and cover with aluminum foil.  Allow steak to rest for about 5-10 minutes before slicing.

While steak is resting, prepare balsamic reduction by adding balsamic vinegar to a small saucepan set over medium heat.  Allow mixture to reduce by half, or thicken to the consistency of syrup, swirling pan occasionally.  This should take about 7 minutes.

When its time to slice the flap or flank steak, you must be sure to cut against the grain.  This means perpindicular to the grain if that makes more sense.  See photo above if that's still confusing {it used to confuse me and I'm sure that I'm not alone}.

To serve, place a mound of steak on your plate, drizzle lightly with the balsamic glaze and top with sauteed mushrooms.  Serve with a side of steak sauce and crunchy, homemade potato chips.

Homemade Potato Chips with Fresh Parmesan

When it comes to potato chips, it seriously doesn't get any better than fresh, out of the fryer, salty potato goodness.


2 yukon gold potatoes, sliced thin 1/8" on a mandoline
vegetable oil for frying
kosher salt
freshly grated parmesan cheese


In a large heavy pot, add 2-3 inches of oil.  Heat oil over medium-high heat until it reaches 375 degrees in temperature.  Once hot, gently add in potatoes, working in batches so that the edges don't touch.  Cook, flipping over to ensure even browning for about 3-5 minutes.  When potatoes are dark golden brown in color, remove from oil and allow to drain on a paper towel lined plate.  Sprinkle with kosher salt and parmesan cheese immediately.  Do your best not to devour all of them before you've had a chance to offer them to Dad!


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