Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 1996

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

  • 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.

  • Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.

  • 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 Facts

157 calories; protein 22.3g; carbohydrates 3.2g; dietary fiber 0.3g; sugars 2g; fat 5.6g; saturated fat 1.9g; cholesterol 59.2mg; vitamin a iu 6.4IU; vitamin c 0.5mg; folate 8.6mcg; calcium 22.2mg; iron 1.5mg; magnesium 21.3mg; potassium 346.8mg; sodium 116.4mg; thiamin 0.1mg.
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