Directions

Chicory and Cocoa Spice Rub:

Blend all ingredients

Creamy Chicory Coffee Sauce:

1. Combine cream, cocoa, chicory and espresso powder in a medium bowl and whisk until powder is dissolved; set aside.
2. Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
3. Remove from heat and whisk in cream mixture and salt until smooth. 
4. Allow to cool and pour into bottles for service.

Roasted Rutabaga Succotash:

1. Place all ingredients except okra and parsley, in large saucepan, bring to a simmer and simmer for 45 minutes. 
2. Add okra; simmer, uncovered, 15 minutes longer. 
3. Discard bay leaf before serving.

Steak Prep:

1. Preheat grill to medium high heat.
2. Remove steaks from refrigerator approximately 30 minutes before grilling.
3. Rub steaks with chicory and cocoa spice blend.
4. Place steaks on grill 2-3 minutes on each side or (internal temp 130-140° F)
5. Take off grill and let rest 5 minutes.

Plate Assembly:

1. Place Wagyu steak on plate accompanied by serving of succotash and red mashed potatoes.
2. Drizzled creamy chicory sauce over steak and red skinned mashed potatoes.