Coffee Bean And Peppercorn Steak - cooking recipe

Ingredients

1 small garlic clove
1/4 teaspoon kosher salt, divided
1 tablespoon strong freshly brewed coffee
1 tablespoon balsamic vinegar
fresh ground pepper
1 tablespoon whole coffee beans (not flavored beans)
1 teaspoon whole black peppercorn
1/2 teaspoon extra virgin olive oil
8 ounces sirloin steaks, about 1-inch thick, trimmed of fat

Preparation

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.