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home > recipes > meat > coffee and pepper steak
from USA The robust coffee based marinade is perfect for beef, although it would be delicious for pork as well. Slashing the steak allows the flavors to fully penetrate. COFFEE & PEPPER STEAK Prep time: 15 minutes Marinating time: 6-10 hours Cooking Time: 10 minutes Makes: 4 servings 1 cup chopped shallots (6 ounces) 3/4 cup cider vinegar 1/2 cup olive oil 1/4 cup molasses 1 1/2 tablespoons instant coffee, preferably espresso roast 1 1/2 tablespoons coarsely ground black pepper 1 1/2 teaspoons Dijon mustard 1 1/2-pound sirloin steak Salt to taste In a medium bowl, stir together shallots, vinegar, oil, molasses, coffee, pepper and mustard until completely blended. With a sharp knife, make parallel 1/2 inch deep slashes, about 2 inches apart, on both sides of the steak. Transfer the steak to a zippered plastic bag or a shallow dish. Add the marinade, making sure the steak is completely coated. If using a dish, cover it. Refrigerate for 6 to 10 hours. Prepare a charcoal fire or preheat a gas grill to high. Season both sides of the steak with salt. Grill to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer the steak to a serving plate, cover with foil and let stand for about 5 minutes to let the juices settle. Per serving 344 calories, 39 grams protein, 18 grams fat (7 grams saturated fat.), 3 grams carbohydrate, 88 mg sodium, 113 mg cholesterol, 0 gram fiber. Source: Safeway Fresh Ideas 1997 Enjoy!!

Coffee and Pepper Steak


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list all recipes by PUTRIDUJUNG (26)


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keyword: coffee
keyword: pepper
keyword: steak
recipes for meat
recipes by Putridujung
Email Address:
(posted August 15, 2000)

from USA

The
robust coffee based marinade is perfect for beef, although it would be delicious for pork as well. Slashing the steak allows the flavors to fully penetrate.

COFFEE & PEPPER STEAK

Prep time: 15 minutes
Marinating time: 6-10 hours
Cooking Time: 10 minutes
Makes: 4 servings

1 cup chopped shallots (6 ounces)
3/4 cup
cider vinegar
1/2 cup
olive oil
1/4 cup
molasses
1 1/2 tablespoons instant
coffee, preferably espresso roast
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons
Dijon mustard
1 1/2-pound
sirloin steak
Salt to taste

In a medium bowl, stir together shallots,
vinegar, oil, molasses, coffee, pepper and mustard until completely blended.

With a
sharp knife, make parallel 1/2 inch deep slashes, about 2 inches apart, on both sides of the steak. Transfer the steak to a zippered plastic bag or a shallow dish. Add the marinade, making sure the steak is completely coated. If using a dish, cover it. Refrigerate for 6 to 10 hours.

Prepare a charcoal fire or preheat a gas
grill to high. Season both sides of the steak with salt. Grill to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer the steak to a serving plate, cover with foil and let stand for about 5 minutes to let the juices settle.

Per serving 344 calories, 39 grams protein, 18 grams
fat (7 grams saturated
fat.), 3 grams carbohydrate, 88 mg sodium, 113 mg cholesterol, 0 gram fiber.

Source: Safeway Fresh Ideas 1997

Enjoy!!



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