1

Preheat the oven to 375F

2

In a bowl combine the coffee, chili powder, onion powder, cayenne, paprika and brown sugar. Rub all over both sides of the steak; allow the steak to marinate for 30 minutes.

3

In a food processor combine the cilantro, mint, garlic, walnuts, lemon zest and juice, olive oil, maple syrup, mustard and 1 teaspoon of salt. Blend until smooth and set aside.

4

Remove any excess coffee rub from the steak and season with 1 tsp of salt.

5

Heat 2 tbsp of butter in a cast iron skillet, preheated to medium high heat. Cook the steak for 3 minutes per side.

6

Remove from the skillet, place in an oven safe baking dish and bake for 13 minutes. Remove from the oven and rest, covered, for 10 minutes.

7

Take your cauliflower and cabbage, cut pieces from the middle, keeping the stem attached; this will keep the vegetable together and create “steaks”.

8

Remove the steak from the skillet, place in an oven safe baking dish and bake for 13 minutes. Remove from the oven and rest, covered, for 10 minutes.

9

In the same skillet, add the cauliflower steak and cook for 2 minutes per side. Remove, for spacing sake, and add the cabbage steak, cook for 30 seconds per side.

10

Add the cauliflower back to the skillet place in the preheated oven for 8 minutes.