Coffee Bean & Peppercorn Steak

From EatingWell: July/August 1996, EatingWell Serves Two

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.

READER'S COMMENT:

"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...

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4 Reviews for Coffee Bean & Peppercorn Steak

04/19/2013

Anonymous

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

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11/15/2010

Anonymous

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.

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08/20/2010

Anonymous

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.

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04/11/2010

Anonymous

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.

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