Coffee Bean and Peppercorn Steak |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I found this on-line and just had to post it here for safe keeping. I tried a dry rub with coffee and a steak and just loved it, so will update once I make this recipe. The recipe stated: Here's a recipe that packs a wallop. The bold combination of coffee beans and peppercorns works well on other rich meats, such as venison. Serve with Beet Bliss and a glass of Cabernet. Ingredients:
1 small garlic clove |
1/4 teaspoon kosher salt, divided |
1 tablespoon strong freshly brewed coffee |
1 tablespoon balsamic vinegar |
fresh ground pepper |
1 tablespoon whole coffee beans (not flavored beans) |
1 teaspoon whole black peppercorn |
1/2 teaspoon extra virgin olive oil |
8 ounces sirloin steaks, 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 chefs 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 (or place in a mini chopper/food processor). 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.
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