Coffee Bean & Peppercorn Steak

July/August 1996, EatingWell Serves Two

Your rating: None Average: 4.3 (24 votes)

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.

"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...
Coffee Bean & Peppercorn Steak

Makes: 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


  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.


Per serving: 190 calories; 8 g fat (3 g sat, 4 g mono); 55 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 25 g protein; 0 g fiber; 195 mg sodium; 347 mg potassium.

Nutrition Bonus: Selenium (39% daily value), Zinc (33% dv).

Exchanges: 3 1/2 lean meat

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Recipe Categories

Type of Dish
Main dish, meat
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

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