By Mike Crimmins
Grilling season officially starts later this month on Memorial Day. Here in Florida the grilling season started back in early February and I’ve been busy “researching” different recipes almost weekly since the temperatures sizzled back over 70 degrees.
My favorite recipe so far this year, is what one of my friends named Coffee Steaks Under The Influence. The recipe combines two of my favorite beverages – coffee and beer, as well as one of my favorite hobbies, grilling.
The recipe is easy, there’s not really any uncommon ingredients required, but the taste is mouth watering. It has the smokey influence from the grill, a woody flavor from the coffee, a little bit of spicy and sweetness.
Grilling season officially starts later this month on Memorial Day. Here in Florida the grilling season started back in early February and I’ve been busy “researching” different recipes almost weekly since the temperatures sizzled back over 70 degrees.
My favorite recipe so far this year, is what one of my friends named Coffee Steaks Under The Influence. The recipe combines two of my favorite beverages – coffee and beer, as well as one of my favorite hobbies, grilling.
The recipe is easy, there’s not really any uncommon ingredients required, but the taste is mouth watering. It has the smokey influence from the grill, a woody flavor from the coffee, a little bit of spicy and sweetness.
Download Recipe
Ingredients
12 ounces heavy beer. I used Yuengling Black And Tan, but any dark preferably craft beer will work.
1/4 cup Worcestershire sauce
1 tablespoon Crystal Hot Sauce
3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
3 tablespoons fine ground dark roast 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
1 tablespoon of vegetable oil
Directions
The Night Before: Mix the beer, Worcestershire sauce and Crystal Hot Sauce in a large freezer zipper lock bag. Put the steaks in the bag, seal it shut, then refrigerate overnight.
Grilling Day: Mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat dry the steaks with paper towels, then dampen with vegetable oil. Coat the steaks with the spicy mix, patting in gently with your fingers.
Pre-heat the grill. If you’re using a propane stove, high heat is good. Grill the steaks until they have a dark crust. Two minutes on each side for medium rare (depending on thickness of steaks). Four minutes per side for medium.
Take the meat off the grill and let rest for five minutes before serving so the juices can redistribute.
This article originally appeared at Honest Cooking, an international online food magazine featuring more than 70 food and wine writers from across the globe, with a focus on exciting recipes, food news and culinary travel.
Tell us: What will you be grilling up this Memorial Day weekend? What fun ingredients do you have in your arsenal? Share them with us below!
12 ounces heavy beer. I used Yuengling Black And Tan, but any dark preferably craft beer will work.
1/4 cup Worcestershire sauce
1 tablespoon Crystal Hot Sauce
3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
3 tablespoons fine ground dark roast 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
1 tablespoon of vegetable oil
Directions
The Night Before: Mix the beer, Worcestershire sauce and Crystal Hot Sauce in a large freezer zipper lock bag. Put the steaks in the bag, seal it shut, then refrigerate overnight.
Grilling Day: Mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat dry the steaks with paper towels, then dampen with vegetable oil. Coat the steaks with the spicy mix, patting in gently with your fingers.
Pre-heat the grill. If you’re using a propane stove, high heat is good. Grill the steaks until they have a dark crust. Two minutes on each side for medium rare (depending on thickness of steaks). Four minutes per side for medium.
Take the meat off the grill and let rest for five minutes before serving so the juices can redistribute.
This article originally appeared at Honest Cooking, an international online food magazine featuring more than 70 food and wine writers from across the globe, with a focus on exciting recipes, food news and culinary travel.
Tell us: What will you be grilling up this Memorial Day weekend? What fun ingredients do you have in your arsenal? Share them with us below!
Comments
I got to admit, I love this site; it has some much to learn & experiment from.
cheers.
Love food, wine and all
May 23, 2011 at 8:12 PM
Please add a "print this recipe" feature to the page.
May 24, 2011 at 1:34 PM
Add my "please" to the previous comment from ehock. Would love to be able to print the page or save to a recipe folder. Thanks for such an interesting recipe -- gonna try it for Memorial Day barbecue.
May 24, 2011 at 5:00 PM
Hi all - I've added a pdf of the recipe. Happy grilling this Memorial Day weekend!
May 24, 2011 at 7:37 PM
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