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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
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Words by Shonagh Walker on 30 Aug 2018
Despite two enormously successful restaurants creating a buzz throughout LA, Curtis Stone isn’t sitting still. Shonagh Walker toured California’s Central Coast with the celebrity chef, to uncover exactly what’s in store for his diners for the remainder of 2018. Curtis Stone is standing waist deep in the freezing seawater of Morro Bay, CA, shucking a Pacific Gold Oyster that he’s just plucked from the farm’s submerged harvest. He hands it to me, beaming his signature smile. Exhaustion is tugging at the corners of his sparkling blue eyes, but enthusiasm for the deep-cupped mollusc quickly turns them upwards again. We are at the tail end of a hectic 18 hours a day, five-day immersive tour of California’s Central Coast, a region famed for its local produce, stellar seafood and mind-blowing wines (divine Burgundian varietals: Pinot Noir to die for and an incredible array of Chardonnay). The aim is to seek inspiration for the upcoming menu of his Beverly Hills fine dining restaurant, Maude. While the seafood and seasonal offerings of this region are truly unsurpassed, if I’m being honest, we are really here for the wines.
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