Coffee Bean & Peppercorn Steak

4 Reviews
From: EatingWell Magazine July/August 1996

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.

Ingredients 2 servings

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  • 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

  • Active

  • Ready In

  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 information

  • Per serving: 198 calories; 9 g fat(3 g sat); 0 g fiber; 3 g carbohydrates; 25 g protein; 8 mcg folate; 74 mg cholesterol; 2 g sugars; 0 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 25 mg calcium; 2 mg iron; 194 mg sodium; 393 mg potassium
  • Carbohydrate Servings: 0

Reviews 4

April 19, 2013
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By: EatingWell User
Different My husband who hates coffee loved this steak. The crust made the steak crispy yet the steak itself was so tender. Very delicious! I am making this again. Pros: flavorful yet tender
November 15, 2010
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By: EatingWell User
Great Fast recipe, even for someone who doesn't love steak. I've made this a number of times now, however its too cold to grill so I made mine in a cast iron man, I also substituted coffee beans for ground espresso and I also deglaze the pan with the balsamic sauce instead of leaving it raw on the side.
August 20, 2010
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By: EatingWell User
Very flavorful. We especially liked the sauce. Next time I will grind the coffee beans and peppercorns in my coffee grinder so they are not quite so large.
April 11, 2010
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By: EatingWell User
I was a charter member to eating well back in 1990. I first made this steak almost 14 years ago. It quickly became a staple at my parties and I had memorized the recipe. Lost and not used in a while I started to look for it tonight and there is was on the internet. I was so relieved! It was still just as amazing as I remember. I did double it and used it on about a 1 inch thick 1.5 lb sirloin steak. I used the mixture sparingly as I had remembered it could be too much. Letting it sit for a while to absorb the juices and the sauce is the key. One of my all time favorites.