Happy New Year! Our new year’s eve was pretty low-key this year, which seems to be par for the course with most of our friends, now that a lot of them have little ones. Two years ago we were lucky enough to be enjoying our honeymoon in Mexico…
This year, we enjoyed a quiet evening on the couch with a movie and a homemade meal. I have to say, Mexico would have been nice, but I was happy to stay in and be lazy this weekend! Our January is shaping up to be even busier than December, so a weekend at home was even more welcome. 2012 is going to be a year of big change for me! I’m working on a new look for my site and a new Seasonal Potluck site in conjunction with Betsy. The Husband and I also have a lot of other exciting things planned and happening too – stay tuned!
We’ve had coffee-rubbed steak out at restaurants a couple of times, but I have never tried it myself at home. Very easy recipe, and also very tasty, I might add. The coffee really gives the meat a different flavor. This would also be a great tailgating recipe!
Beer Marinated Coffee Rubbed Steaks, enough for 2-4 steaks
adapted from Epicurious
- 12 ounces dark beer
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco
- 4 boneless strip steaks (about 2 pounds), trimmed of fat
- 3 tablespoons finely ground espresso or coffee
- 1 tablespoon pure chile powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon cayenne, or more to taste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Mix together the beer, Worcestershire, and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least 6 hours.
Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!