This week I was given a task by my friends at Brooklyn Diamond Coffee, http://brooklyndiamondcoffee.com, a coffee company specializing in delicious cold brew coffee made from single origin coffee beans and chicory. The coffee is smooth yet strong, easy to drink, and the hint of chicory really takes on a new meaning of the word coffee. I’m sure by now you’ve probably guessed it… I’m addicted.
The task was to come up with some recipes using this cold brew coffee. A task which is not the easiest to complete… Yeah we’ve all had milkshakes and coffee crumb cakes but what could I make that would be completely different? Something unexpected maybe? I raided my fridge and as some fresh club steaks sat there staring up at me, a lightbulb went off in my head. Ding! Steaks! Yes!
I love steaks, but come barbecue season (yes, a girl can dream) and 5 steaks later, I tend to get a little bored. Bored by the same steak, every single time. I usually believe that less is more, especially when it comes to meat, but we all need to spice it up a little sometimes and bring more to the table; this was my opportunity.
Next thing you know, the magic started to happen… I began making a “potion”, adding ingredients that would play with yet balance out the coffee. A little bit of cayenne pepper, a dash of balsamic vinegar, a hint of mustard, something to sweeten it a little; tasting my potion and tweaking it as I went along. Now, this was fun!
So? You must be wondering how the finished product turned out? Was that coffee experiment a complete dud ? Should I stick to the basics next time? Truth, this steak was perfect. It had just enough flavor, a different yet delicious flavor that I’ll now be making time and time again.
You will need
- 3 garlic cloves, crushed
- 1 cup Brooklyn Diamond cold crew coffee
- 1/2 cup balsamic vinegar,
- 1/2 cup smooth dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 dashes cayenne pepper
- 3 tablespoons brown sugar
- 1 teaspoon black pepper
- two pinches of salt
- 2 club steaks or any tender piece of steak meat
- In a bowl, whisk the garlic, coffee, balsamic vinegar, mustard, brown sugar, olive oil, and cayenne pepper together.
- Pour the liquid into a resealable ziplock bag, then add in the steaks. Leave to marinate at room temperature for 1 hour or up to 1 day ahead in the fridge.
- Remove steaks from the ziplock and discard the marinade.
- Heat up grill or grill pan on medium high heat.
- Season steaks with salt and pepper then grill, turning often, about 8-10 minutes for medium rare.
- Leave to rest for 10 minutes then slice and serve.