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Grilled Sirloin with a Coffee Bean-Peppercorn Crust

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.
2 small cloves  garlic
1/4 teaspoon  kosher salt plus more to taste
2 tablespoons  strong freshly brewed coffee
2 tablespoons  balsamic vinegar
Freshly ground black pepper to taste
2 tablespoons  whole coffee beans (not flavored beans)
2 teaspoons  whole black peppercorns
1 1-pound  beef sirloin steak (about 1 inch thick) trimmed of fat
1 teaspoon  extra-virgin olive oil
Grilled Sirloin with a Coffee Bean-Peppercorn Crust Recipe at
Prepare grill.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 156
Fat. Total: 6g
Protein: 23g
Carbohydrates, Total: 2g
Fat, Saturated: 2g
% Cal. from Fat: 35%
Cholesterol: 42mg
Sodium: 119mg
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