Grilled Steak With Coffee Bean Pepper Crust Recipes

GRILLED COFFEE AND COLA SKIRT STEAK

Steps:

• Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
• Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
• Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
• Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
• Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

COFFEE AND PEPPER CRUSTED NEW YORK STEAKS

Steps:

• Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder.
• Press the mixture evenly on both sides of the steaks.
• Brush the grill grate with vegetable oil.
• Place the steaks on the grill directly over high heat; grill for about 8-10 minutes, turning once (or cook until desired doneness).
• Remove steaks from the grill; season both sides with salt.
• Let the steaks rest 2-3 minutes before serving; serve warm.

COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

GRILLED STEAK WITH COFFEE BEAN PEPPER CRUST

Steps:

• 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. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Date Added: 10/01/2008

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
• Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

COFFEE-CRUSTED BEEF TENDERLOIN STEAK

Steps:

• Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
• Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

COFFEE BEAN AND PEPPERCORN STEAK

Steps:

• 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 chefs 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 (or place in a mini chopper/food processor). 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.

GRILLED PEPPER-CRUSTED SIRLOIN

Steps:

• Heat grill to medium-high.
• Season both sides of steak with salt and pepper.
• Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
• Remove from grill; cover with foil, and let rest for 10 minutes.