Coffee Bean & Peppercorn Steak
Kelly Young
A bold combination of coffee beans and peppercorns works well on other rich meats.
ingredients
- 1 small clove garlic
- 1/4 teaspoon kosher salt, divided
- 1 tablespoon strong freshly brewed coffee
- 1 tablespoon balsamic vinegar
- Freshly ground pepper, to taste
- 1 tablespoon whole coffee beans, (not flavored beans)
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon extra-virgin olive oil
- 8 ounces sirloin steak, about 1-inch thick, trimmed of fat
directions
- 1
Preheat grill to high.
- 2
Smash and peel garlic clove, sprinkle with 1/8 teaspoon salt and mash into a paste with a spoon or the side of a chef’s knife. Transfer to a small bowl and whisk in coffee and vinegar. Season with pepper.
- 3
Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together. Rub steaks with oil, sprinkle with the remaining 1/8 teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat. Grill 4 to 5 minutes per side for medium rare.
- 4
Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain. Serve with the vinaigrette.
notes
1 serving: Calories 190; Carbohydrates 2g; Cholesterol 55mg; Fat 8g (Monounsaturated Fat 4g, Saturated Fat 3g); Potassium 347mg; Sodium 195mg
Source: Kelly Young
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