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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The coffee crust balances out the other flavours beautifully in these steaks, adding a slightly bitter flavour to the sweet, tender meat and spicy pepper. 284 Calories, 12g fat and 31% the RDA for iron per serving. Ingredients:
4 tsp fine-grind (not instant or flavoured) columbian coffee |
4 tsp coarse-ground black pepper |
2 tsp cumin |
4 beef medallions (strip loin or top sirloin), about 1” thick |
Directions:
1. Combine coffee, pepper and cumin in a sealable plastic bag.
2. Add one steak, shake to coat thoroughly with the mixture.
3. Repeat with remaining steaks.
4. Place on a lightly oiled grill over medium-high heat (charcoal is particularly nice for this).
5. Close lid and cook 5 minutes. Flip steaks and cook 5 minutes more for medium-rare.
6. Remove to a platter, tent with foil and let rest 10 minutes before serving.
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