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Grilled Sirloin with a Coffee Bean-Peppercorn Crust

July/August 1996, EatingWell Serves Two

Your rating: None Average: 4 (37 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

5 Reviews for Grilled Sirloin with a Coffee Bean-Peppercorn Crust

11/28/2010
Anonymous

I loved this, my husband thought it was to much pepper.

Comments
09/21/2010

Excellent, I love the mixture of flavor, the balsamic adds real depth.

Comments
07/09/2010
Anonymous

I love this recipe!!!
Subtle coffee flavour from the vinaigrette and a hint of smoke from the rub.
I am going to try it with grilled salmon too.

Comments
02/16/2010
Anonymous

What a great way to prepare a steak! I was worried that the flavor of the steak itself would be lost in the coffee rub, but the opposite was true- though the coffee flavor was definitely there, the rub w/ the balsamic/coffee vinaigrette really brought out the steak's own flavors, too. I served this w/ roasted broccoli w/ pine nuts and parmesean and a lemon risotto, and it was a hit. The only thing that I changed was that instead of mashing the garlic into the vinaigrette, I just finely chopped it all and added it to the rub. Fantastic, and a definite favorite!

Comments
01/26/2010
Anonymous

I cooked this exactly as it said to, and it was delish! I thought the coffee flavor would be too strong, but it wasn't at all... the balsamic vinegar really evens it out.

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