Monday, September 14, 2009

Coffee-Ginger Crusted Steaks

Labor Day Weekend, the official end of summer. Contrary to how things usually roll, Joe was off of work, and I had classes and work, but we were able to celebrate the first week in our new place. Steaks were on-sale for the grilling holiday, and Publix had a delicious sounding recipe in their weekly circular. Even though I had both coffee beans and gingersnaps on hand, I never would've thought of combing the two. This had a delicious, unique flavor. I would recommend using decaffeinated coffee beans, particularly if you're sensitive to caffeine. I served this with roasted asparagus and grilled corn.

Coffee-Ginger Crusted Steaks
source: Publix

1 1/2 lbs grilling steaks (I used a NY strip steak.)
2/3 cup gingersnaps
1/3 cup whole coffee beans
salt and pepper

  1. Preheat grill. Place cookies and coffee beans in food processor; pulse until finely ground. Place mixture on plate.
  2. Season steaks on both sides with salt and pepper. Coat both sides of steaks with coffee bean mixture; press with fingertips to evenly coat.
  3. Place steaks on grill; close lid. Grill 3–5 minutes on each side or until internal temperature reaches 145°F [for medium-rare]. Use a meat thermometer to accurately ensure desired doneness.
    Note: Steaks may be cooked in grill pan preheated on medium-high. Lightly coat pan with canola oil. Cook time will be about the same.
  4. Remove steaks from grill and let stand 3–5 minutes. Cut into 4 portions and serve.