Grilled steaks rubbed with coffee-chili mixture

Ingredients:

• 4 flat iron steaks (portioned pieces of beef cut from the shoulder, weighing 220 g each)
• 1.5 tablespoons cumin seeds
• 1/4 cup freshly ground coffee
• Coarse salt and freshly ground pepper
• 1.5 tbsp chili seasoning (chili pepper spice mix, see recipe)
• 1.5 tsp ground cinnamon
• Rapeseed oil

Preparation:

1. Prepare the coffee rub mixture for meat: In a small, dry frying pan, toast the cumin seeds over low heat for 2 minutes until fragrant. Shake the pan frequently.
   
   Place the seeds in a spice grinder and grind thoroughly. Combine the ground cumin in a small bowl with ground coffee, 1 tablespoon of salt, 1.5 tablespoons of black pepper, chili powder, and cinnamon.
2. Pat the steaks dry. Brush them with a small amount of canola oil. Place the coffee mixture on a baking sheet and coat the steaks in it, using about 1 tablespoon per steak. Cover and refrigerate for no more than 1 hour, otherwise the meat will dry out.
3. Preheat the grill to medium-high. Drizzle each steak with a little canola oil and sear for 5-6 minutes on each side until medium-rare. Transfer the steaks to a cutting board and let rest for 15 minutes, then slice.