1 1-pound beef sirloin steak (about 1 inch thick), trimmed of fat
1 teaspoon extra-virgin olive oil
Smash and peel 1 of the garlic cloves. Sprinkle with 1/4 teaspoon salt and mash into a paste with a chef’s knife. Transfer to a small bowl and whisk in brewed coffee and vinegar. Season with ground pepper and set the vinaigrette aside.
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 and set aside.
Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat.
Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.
Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices across the grain. Fan the meat on plates and drizzle with the reserved vinaigrette. Makes 4 servings.
Per serving :
6 g Fat;
2 g Sat;
3 g Mono;
42 mg Cholesterol;
2 g Carbohydrates;
23 g Protein;
0 g Fiber;
119 mg Sodium;
316 mg Potassium