A double jolt of coffee comes from crushed beans in the crust and coffee in the vinaigrette.
- 1 Highland Grass Fed Sirloin Steak
- 2 small cloves garlic
- ¼ 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 peppercorn
- 1 teaspoon extra-virgin olive oil
- parsley (optional)
Prepare grill to medium-high (about 450°F).
To make Vinaigrette:
Mince 1 garlic clove and mix with ¼ teaspoon salt. Transfer to a small bowl and whisk in brewed coffee and vinegar. Season with ground pepper and set vinaigrette aside.
To make coffee bean peppercorn rub:
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 rub, pressing it into the meat.
Salt the steak and place on oiled grill. Grill, covered, about 3 minutes on the first side and 2 minutes on the second side. With an instant thermometer, check the temperature and pull steaks off at 120°F - 125°F. Do not overcook.
Transfer the steak to a clean cutting board and let it rest for a few minutes covered, before carving into thin slices across the grain. Fan the meat on plates and drizzle with the reserved vinaigrette. Garnish with parsley.