This cookery love story is as old as time: Fire marries meat, and everyone celebrates. To make beef kebabs, begin by soaking 6 bamboo skewers in water. Meanwhile, prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high. In a bowl, make a rub by combining ¼ cup ground coffee, ¼ cup Dutch-processed cocoa powder, 2 tablespoons chipotle chili powder, 2 tablespoons brown sugar, 2 tablespoons kosher salt, 1 tablespoon cumin, 1 teaspoon cinnamon and 1 teaspoon freshly ground black pepper. Cut a 2-pound tri-tip steak into 1½-inch cubes and liberally distribute the rub over the meat, coating all sides. Thread 3 to 4 cubes of meat on each skewer. Grill the kebabs 3 minutes per side. Remove from heat and tent loosely with foil 15 minutes before serving.
This article appears in Readers’ Choice 2015.