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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
- One 1-pound beef sirloin steak (about 1 inch thick) trimmed of fat
- 1 teaspoon extra-virgin olive oil
Prepare the 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 the brewed coffee and vinegar. Season with ground pepper and set the vinaigrette aside.
Place the 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 the 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, 4-5 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 Publisher. All rights reserved.
nutrition information per serving
156 calories; 6g total fat; 2g total saturated fat; 42mg cholesterol; 119mg sodium; 2g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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