Show Image Print Now

Coffee Bean & Peppercorn Steak

http://www.eatingwell.com/recipes/coffee_bean_peppercorn_steak.html

From EatingWell:  July/August 1996, EatingWell Serves Two

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.

2 servings | Active Time: 25 minutes | Total Time: 25 minutes

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

Preparation

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.

Nutrition

Per serving : 190 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 55 mg Cholesterol; 2 g Carbohydrates; 25 g Protein; 0 g Fiber; 195 mg Sodium; 347 mg Potassium

Exchanges: 3 1/2 lean meat