Chef’s Notes: Usually, I’m a “don’t do anything to my steak” kind of girl. Throw it on the grill until it stops mooing is my preference. But one day as I was blog browsing, I saw a recipe for a coffee marinade for steak. Initially I dismissed it, but the idea continued to intrigue me. I googled it, and was surprised at the number of hits. Was I missing out on culinary decadence by not trying this, I wondered. I incorporated the ideas of several recipes to create my own concoction. And I must admit I’ve become a “do this to my steak” kind of girl.
Coffee Marinade for Steak
(enough for two 8-ounce steaks)
1 T. olive oil
¼ C. minced red onion
1 T. minced garlic
¾ C. water
3 T. instant coffee granules
½ C. balsamic vinegar
¼ C. Russian (or red French) salad dressing
¼ C. Dijon mustard
1 T. minced fresh rosemary
½ tsp. fresh ground black pepper
In a small saucepan, sauté onions and garlic in olive oil. Add remaining ingredients and bring just to a boil. Remove from heat and allow to cool.
Tenderize steaks and place in gallon-sized Ziploc baggie, pour marinade into baggie, and seal shut. Marinate for at least 2 hours and up to 24 hours.
Cook steak as desired (grill or broiler); discard marinade.
Also check out Coffee Marinade for Steak II.
Served with sautéed spaghetti squash and Roasted Brussels Sprouts.