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Grilled Sirloin with a Coffee Bean-Peppercorn Crust
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.
Patsy Jamieson
Used by permission. (c) Eating Well, Inc.
Ingredients
| 2 small cloves garlic | 2 tablespoons whole coffee beans, (not flavored beans) | |
| 1/4 teaspoon kosher salt, plus more to taste | 2 teaspoons whole black peppercorns | |
| 2 tablespoons strong freshly brewed coffee | 1 1-pound beef sirloin steak (about 1 inch thick), trimmed of fat | |
| 2 tablespoons balsamic vinegar | 1 teaspoon extra-virgin olive oil | |
| Freshly ground black pepper to taste |
directions
Prep:
25 min
Total:
30 min (Quick)
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1
Prepare grill.
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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.
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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.
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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.
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5
Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.
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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.
nutritional information
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