Coffee Bean & Peppercorn Steak

Serves: 2

1 small clove garlic
1/4 t kosher salt, divided
1 T strong freshly brewed coffee
1 T balsamic vinegar
Freshly ground pepper, to taste
1 T whole coffee beans, (not flavored beans)
1 t whole black peppercorns
1/2 t extra-virgin olive oil
8 ounces sirloin steak, about 1-inch thick, trimmed of fat

Preheat grill to high.Smash and peel garlic clove, sprinkle with 1/8 teaspoon salt and mash into a paste with a spoon or the side of a chef’s knife. Transfer to a small bowl and whisk in coffee and vinegar. Season with pepper.Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together. Rub steaks with oil, sprinkle with the remaining 1/8 teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat. Grill 4 to 5 minutes per side for medium rare.Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain. Serve with the vinaigrette.

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