Coffee Bean & Peppercorn Steak - 2 Servings

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.

NUTRITIONAL INFORMATION

• 1 serving: Calories 190; Carbohydrates 2g; Cholesterol 55mg; Fat 8g (Monounsaturated Fat 4g, Saturated Fat 3g); Potassium 347mg; Sodium 195mg

• 1 small clove garlic
• 1/4 teaspoon kosher salt, divided
• 1 tablespoon strong freshly brewed coffee
• 1 tablespoon balsamic vinegar
• Freshly ground pepper, to taste
• 1 tablespoon whole coffee beans, (not flavored beans)
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon extra-virgin olive oil
• 8 ounces sirloin steak, about 1-inch thick, trimmed of fat

• Preheat grill to high.
• 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.