- 1 small clov 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.
- Serving: Per serving
- Calories: 190
- Carbohydrates: 2g
- Fat: 8g
- Protein: 25g
- Dietary Fiber: 0g
- Saturated Fat: 3g
- Monounsaturated Fat: 4g
- Cholesterol: 55mg
- Potassium: 347mg
- Sodium: 195mg
- Exchanges: 3 1/2 lean meat
- Carbohydrate Servings: 0