Although it calls for potent ingredients, this marinade imparts subtle savory, almost creamy notes to steak. If you want more heat, increase the crushed red pepper. The acid in the coffee also helps tenderize the meat.
Coffee Marinated Sirloin
Start to finish : 1 1/2 hours (20 minutes active)
• 1 1/2 cups cold coffee
• 1/4 teaspoon crushed red pepper
• 1/2 cup peanut butter
• 3 tablespoons honey
• 1/2-inch chunk fresh gingerroot
• Salt and freshly ground black pepper, to taste
• Four 8-ounce bottom sirloin steaks (or other tender, broiler-friendly cut)
• 2 tablespoons canola or vegetable oil
In a blender or food processor, combine the coffee, crushed red pepper, peanut butter, honey and ginger. Puree until smooth, then taste and season with salt and pepper.
Pour half of the marinade into a baking dish. Set the steaks in the baking dish, then pour the remaining marinade over them. Cover and refrigerate for 1 hour.
When ready to cook, heat the broiler. Line a rimmed baking sheet with foil.
In a large, deep skillet, heat the oil over medium-high. Add the steak, in batches if necessary, and sear until lightly browned, for 3 to 4 minutes per side.
Transfer the steaks to the prepared baking sheet. For medium-rare, broil for 7 to 8 minutes, or until an instant-read thermometer inserted at the thickest part of the steak reads 135 degrees.
Let the steaks rest for 10 minutes before serving.
Makes 4 servings.
