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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.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1996

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Ingredients

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Directions

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  • Preheat grill to high.

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  • 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 Facts

198 calories; protein 25.4g; carbohydrates 3g; dietary fiber 0.1g; sugars 2g; fat 8.7g; saturated fat 3.1g; cholesterol 74mg; vitamin a iu 0.9IU; vitamin c 0.5mg; folate 7.9mcg; calcium 24.6mg; iron 1.6mg; magnesium 24.6mg; potassium 393.3mg; sodium 194.2mg; thiamin 0.1mg.
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