Combine coffee rub ingredients in a small container and shake to mix. You may want to double the recipe so you have enough for other uses. Coat both sides of steak with two to three tablespoons oil, then rub generously with coffee rub on both sides until it becomes a paste.

Preheat oven to 350 degrees Fahrenheit.

Heat grill pan until very hot. Add remaining one to two tablespoons olive oil, then sear steak for about six minutes on each side. Transfer to pan and continue cooking in the oven for another seven to nine minutes for medium-rare or 10 to 11 minutes for medium. Let rest a few minutes before slicing.

If serving at a Shabbos or Yom Tov meal, reheat gently on top of a slow cooker or over indirect heat so it doesn’t dry out.

Bring a pot of water to a boil, then add potatoes and cook until soft. Drain and mash. Add pastrami, mayonnaise, salt and flour. If possible, refrigerate overnight so the mixture is easier to work with.

Form into small patties. Dip into beaten egg, then coat in breadcrumbs. Heat oil in a skillet, then fry patties until crispy on both sides. Freezes well.

Preheat oven to 350 degrees Fahrenheit.

Trim and wash string beans. Mix soy sauce, brown sugar, garlic powder and honey in a large Ziplock bag. Add green beans and toss to coat. Spread on a large sheet tray and sprinkle with sesame seeds. Roast for 30 minutes.