GRILLED COFFEE-RUBBED STEAK WITH BLACK PEPPER AND CORIANDER
Ground coffee adds a nice complex flavour to meats, especially beef. The stout bitterness of the coffee beans is an excellent choice to stand up to the heartiness of the beef. This grilled coffee-rubbed steak has great bold flavour that pairs very well with roasted vegetables.
2 tablespoons chilli powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon finely ground dark roasted coffee (Ritual Coffee)
1 tablespoon coarsely ground black pepper
1 teaspoon coarsely ground coriander
2 teaspoons smoked paprika
1 1/2 to 2 pounds boneless ribeye, flank, or skirt steak (Mount Gnomon Farm, Real Beef)
Prepare your grill and heat to 400 to 450°F (205 to 230°C) (high) heat. (Alternatively, you can cook the steaks in a very hot cast-iron pan.)
Cut the beef into 4 equal pieces.
Mix together first 7 ingredients; rub all over steaks. Let stand 30 minutes.
Grill the steaks 2 to 4 minutes on each side until they have good colour and a nice outside crust. Move steaks to a cooler section of the grill and continue cooking until you reach the desired degree of doneness.
Let rest for 10 to 15 minutes before slicing. Cut across the grain into thin strips.
35ml coffee liqueur
1 shot (25ml) of espresso (Ritual Coffee)
Pour the vodka, coffee liqueur and espresso into a cocktail shaker. Fill the martini glass with ice to chill and then fill the cocktail shaker with ice as well.
Put the other half of the shaker on top and give it a good tap to lock it in, then shake the living daylights out of it. You want the ice to smash up while chilling the liquid down; it’s what creates the frothy top. Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini.
Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass. Using the strainer and the sieve helps create a rich, smooth, froth.
Garnish with 3 coffee beans and attempt to contain your delight.