Coffee Bean & Peppercorn Steak

From EatingWell: July/August 1996, EatingWell Serves Two — Subscribe Now!

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

Nutrition Profile

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

Preheat grill to high.
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.
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.
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.

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

Exchanges: 3 1/2 lean meat