Hand-selected wines from 500+
Australian wineries delivered to your door!


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307

Lyndey Milan’s coffee-rubbed steak with spiced brussels sprouts

Preparation time
15 mins + 3 hours marinating
Cooking time
8 min + 5-10 min resting


4 x 200g boneless New York strip steaks

(or 2 x 400g thick steaks)

¼ cup (60ml) extra virgin olive oil

Salt, to taste

300g brussels sprouts, trimmed, halved

80g lardons, or diced speck or pancetta

40g (¼ cup) pinenuts

1 birdseye chilli, deseeded and finely chopped

2 garlic cloves, peeled, finely sliced

Freshly ground black pepper

Baby carrots, to serve (optional)


2/3 tbsp mild chilli powder (or to taste)

2/3 tbsp finely ground coffee beans

1/3 tbsp brown sugar

1/3 tbsp hot smoked Spanish paprika

½ tsp dried oregano

½ tsp freshly ground black pepper

½ tsp ground coriander

½ tsp mustard powder

½ tsp finely ground red pepper flakes

½ tsp ground ginger


1. For the rub: combine all ingredients in a small bowl.

2. Coat each steak on both sides using about 1 heaped tsp (or more to taste) of rub each side of the 4 steaks. Place on a wire rack inside a shallow baking dish and refrigerate, uncovered, for 3 hours if possible. Remove from fridge half an hour before cooking.

3. Heat 2 tbsp (40ml) oil in a very large frying pan over medium-high heat. Season steaks with salt on both sides and cook 2 minutes each side to crust, for rare. Reduce heat and cook a little longer on each side for medium. Remove to a warm place and cover loosely with foil and rest 5–10 minutes.

4. Meanwhile, place brussels sprouts in a saucepan of salted boiling water and cook until just tender. Add remaining oil to a frypan and cook the lardons and pinenuts over medium-high heat until lardons are crisp and pinenuts brown, add the chilli and garlic and cook for another minute. Add the drained brussels sprouts and cook, stirring, for another 2 minutes. Season with some salt and freshly ground black pepper.

5. Carve steak into 1cm slices and serve with any juices, brussels sprouts and baby carrots, if desired.

Lyndey’s note: if using 2 x 2.5cm thick steaks, cook 2 minutes or so on each side to crust. Cover frying pan handle to protect and put in a preheated 180°C oven for around 5 minutes for medium-rare. Remove to a warm place, cover loosely with foil and rest for a full 10 minutes. Cut into 1cm slices and serve.


A red with richness and intensity would be ideal with this spicy dish. Pour a glass of the 2017 Battle of Bosworth Puritan Shiraz – organic with no added preservatives, it’s a wine that’s all about texture and intensity of dark fruit. With its wonderfully deep and spicy tannins, it has the generosity of fruit to match perfectly with the steak.


Preparation time
15 mins + 3 hours marinating
Cooking time
8 min + 5-10 min resting


Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Tobie Puttock Gets Healthy
Words by Mark Hughes on 4 Aug 2016
As far as chefs go, Tobie Puttock is far from being on the list that needs to look at his health. He’s always been fairly lean and away from the kitchen is pretty active. Admittedly, over the past years he noticed a slight spreading around his middle, but it didn’t worry him too much. What did motivate him to make a change in his life was love. His wife, Georgia, wanted to get fit, not that she was overweight, but, as Tobie says, “she wanted to achieve a body image that she was happy with.” She hit the gym, was working with a trainer and getting really good results, but then she plateaued. No matter how hard she worked, she couldn’t get over this hump. A meeting with nutritionist Donna Ashton was the key to the change. “She asked Georgia what her diet was,” says Tobie. “When she replied that her husband was a chef, Donna suggested that I go in and have a chat. “I was a bit apprehensive because I thought what we were eating was healthy food. However, Donna showed me that what I thought was healthy and what was needed for weight loss, were two different things. My idea of health food – things like quinoa salad – was heath food, but it was not ‘weight loss food’.” After reading a pile of recipe books penned by dieticians, Tobie realised that while the recipes might be great for weight loss, they were pretty bland and tasteless. So he set himself a personal challenge to create healthy dishes that also taste great. It was a process that reawakened the chef inside him, found him a publishing deal and led to a whole new lifestyle. Sitting down with Donna to devise a weight-loss plan for Georgia, Tobie created three lists – foods that you can’t eat ever, foods you can eat sometimes and foods you can eat as much of as you want. “I started cooking some dishes and, as you do these days, I put a picture of them up on social media. I got a call from Julie Gibbs from Penguin who said, ‘What the hell are you cooking here? I’ve not seen you do this before because you normally do Italian food’ Then she said, ‘Let’s do a book’. Then the fun really started.” A new horizon Tobie had been a chef for almost two decades and had graduated to the point of being a restaurateur. But the hassle of running a business coupled with the pressure of managing people had quashed his creativity in the kitchen. Taking a hiatus from the restaurant game and working on this project gave him back his culinary mojo and opened up doors he’d never considered walking through. “I realised I didn’t have to cook Italian food anymore, I could do whatever I wanted,” says Tobie. “It really took a while to get my head around trying to make things taste good without using heaps of butter and olive oil and without the deep fryer. I haven’t reinvented the wheel, but for me personally, it was a huge learning curve and a big thing to happen in my cooking. “So I found writing this book to be a huge creative process and I really enjoyed it. The most satisfying part was seeing the results for Georgia. She lost 10 kilos of body fat through the writing of the book – she wasn’t big to begin with, but she managed to smash through her plateau.” Don’t mention the word diet There is a saying that dieting is like holding your breath – at some stage you have to let it out to breathe. Tobie affirms his recipes are more lifestyle than diet. “I still love eating chocolate, I still drink beer, but now I do it in moderation,” he says. “All I have done is take dishes that are familiar to us and re-jigged them by lowering the fat and carb levels. “This means that in the book, there are basically no carbs, there is not a potato in the whole book, but there are beautiful sweet potato dishes in there. I tried to make dishes that taste good to try to over-ride the desire for things like potatoes.” As well as healthy recipes that taste great, another important aspect of the book, and his change in eating, is the fact that ingredients are accessible and cheap. “I want people to be able to cook most of the recipes in this book from your local supermarket, so the ingredients are accessible and dishes are easy to make. “I am not trying to get people to give up everything, because the most important thing is to be happy, and happiness comes through balance. But if you cook from this book a few times a week, you are going to get results.” The Chef Gets Healthy by Tobie and Georgia Puttock is out now on Penguin (RRP $39.99).