Ingredients

• 1.5 pound beef tenderloin steaks
• 2 tablespoon ground coffee
• 1 tablespoon chipotle powder
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoon olive oil
• 4 fresh corn, husked
• 1.5 cup black beans, drained and rinsed
• 1 red onion, diced
• 2 jalapeños, seeded and minced
• 0.5 cup cotija cheese, crumbled
• 0.25 cup fresh cilantro, chopped
• 3 limes
• 0.5 cup Mexican crema
• 2 tablespoon lime juice
• 1 teaspoon ground cumin
• 2 tablespoon red wine vinegar

Steps

1. Preheat your grill to medium-high heat (about 400°F), with one side hot and the other at medium heat for temperature control.
2. In a small bowl, combine ground coffee, chipotle powder, smoked paprika, brown sugar, kosher salt, and black pepper to create the rub.
3. Remove beef tenderloin steaks from refrigeration and pat dry with paper towels, then brush all sides lightly with olive oil.
4. Generously apply the coffee-chipotle rub to all sides of each steak, pressing gently to adhere.
5. In a small bowl, whisk together Mexican crema, 2 tablespoons lime juice, and 1/4 teaspoon cumin to make the lime crema; set aside.
6. Cut corn kernels from the cob using a sharp knife, working over a bowl to catch any liquid; reserve kernels in a large mixing bowl.
7. Add drained black beans, diced red onion, minced jalapeños, and cilantro to the corn in the large bowl.
8. In a small bowl, whisk together juice of 1 lime, 2 tablespoons olive oil, 1 teaspoon ground cumin, and 2 tablespoons red wine vinegar to make the vinaigrette.
9. Pour the vinaigrette over the corn mixture, add cotija cheese, and toss gently to combine; taste and adjust seasoning with salt and pepper.
10. Place corn on the grill basket or cast-iron skillet on the hot side of the grill and cook for 6-8 minutes, stirring occasionally until lightly charred. Remove from heat and cover to keep warm.
11. Place seasoned beef steaks on the hot side of the grill and sear for 5 minutes without moving, creating a caramelized crust.
12. Flip the steaks and sear the second side for 4-5 minutes for medium-rare (internal temperature of 130-135°F).
13. Use a meat thermometer to check internal temperature—insert into the thickest part of a steak. If not yet at target temperature, move steaks to the medium-heat side and cook 2-3 minutes longer.
14. Remove steaks from the grill and transfer to a cutting board; let rest for 5 minutes to allow juices to redistribute.
15. Plate each steak and drizzle with lime crema; serve with a generous portion of charred corn salad on the side, garnished with a lime wedge.