Grilled Sirloin with a Coffee Bean-Peppercorn Crust

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Grilled Sirloin with a Coffee Bean-Peppercorn Crust

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.

Serves 4

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 2 small clov garlic
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 tablespoon strong freshly brewed coffee
  • 2 tablespoon balsamic vinegar
  • Freshly ground black pepper to taste
  • 2 tablespoon 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

Cooking Directions

Step 1

Prepare grill.

Step 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.

Step 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.

Step 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.

Step 5

Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.

Step 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.


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