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.
Yield: 4 servings
Active Time: 25
Total Time: 25
- 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
- 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.
Nutrition Bonus: Selenium (37% daily value), Zinc (28% dv).
0 Carbohydrate Serving
Exchanges: 3 lean meat