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Grilled Sirloin with a Coffee Bean-Peppercorn Crust

:  July/August 1996, EatingWell Serves Two

Your rating: None Average: 4.1 (31 votes)

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.


READER'S COMMENT:
"I loved this, my husband thought it was to much pepper. "
Grilled Sirloin with a Coffee Bean-Peppercorn Crust Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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. Makes 4 servings.

Nutrition

Per serving: 156 calories; 6 g fat ( 2 g sat , 3 g mono ); 42 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 119 mg sodium; 316 mg potassium.

Nutrition Bonus: Selenium (37% daily value), Zinc (28% dv).

Carbohydrate Servings: 0

Exchanges: 3 lean meat


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Recipe Categories

Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Grill/BBQ
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Father's Day
Publication
EatingWell Serves Two
July/August 1996
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