Coffee Bean & Peppercorn Steak

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Coffee Bean & Peppercorn Steak

Coffee Bean & Peppercorn Steak

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.

Serves 2

Prep Time 25 min

Total Time 25 min.


  • 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

Cooking Directions

Step 1

Preheat grill to high.

Step 2

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.

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. 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.

Step 4

Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain. Serve with the vinaigrette.