Grilled Sirloin with a Coffee Bean-Peppercorn Crust

Grilled Sirloin with a Coffee Bean-Peppercorn Crust

5 Reviews
From: EatingWell Magazine July/August 1996

A double jolt of coffee comes from crushed beans in the crust and coffee in the vinaigrette—an eye-opening dish with tons of flavor. Make it a meal: Serve with grilled zucchini and summer squash.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 small cloves garlic
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 tablespoons strong freshly brewed coffee
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper to taste
  • 2 tablespoons whole coffee beans, (not flavored beans)
  • 2 teaspoons whole black peppercorns
  • 1 1-pound beef sirloin steak (about 1 inch thick), trimmed of fat
  • 1 teaspoon extra-virgin olive oil


  • Active

  • Ready In

  1. Prepare grill.
  2. 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.
  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 and set aside.
  4. 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.
  5. Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.
  6. 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.
  7. Makes 4 servings.

Nutrition information

  • Per serving: 157 calories; 6 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 22 g protein; 9 mcg folate; 59 mg cholesterol; 2 g sugars; 0 g added sugars; 6 IU vitamin A; 0 mg vitamin C; 22 mg calcium; 2 mg iron; 116 mg sodium; 347 mg potassium
  • Nutrition Bonus: Zinc (33% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 5

November 28, 2010
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By: EatingWell User
I loved this, my husband thought it was to much pepper.
September 21, 2010
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By: majstikleo
Excellent, I love the mixture of flavor, the balsamic adds real depth.
July 09, 2010
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By: EatingWell User
I love this recipe!!! Subtle coffee flavour from the vinaigrette and a hint of smoke from the rub. I am going to try it with grilled salmon too.
February 15, 2010
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By: EatingWell User
What a great way to prepare a steak! I was worried that the flavor of the steak itself would be lost in the coffee rub, but the opposite was true- though the coffee flavor was definitely there, the rub w/ the balsamic/coffee vinaigrette really brought out the steak's own flavors, too. I served this w/ roasted broccoli w/ pine nuts and parmesean and a lemon risotto, and it was a hit. The only thing that I changed was that instead of mashing the garlic into the vinaigrette, I just finely chopped it all and added it to the rub. Fantastic, and a definite favorite!
January 26, 2010
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By: EatingWell User
I cooked this exactly as it said to, and it was delish! I thought the coffee flavor would be too strong, but it wasn't at all... the balsamic vinegar really evens it out.