Beer and Coffee Steaks
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 big steaks
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1/4 cup worcestershire sauce
- 1 tablespoon tabasco
- 12 ounces dark beer, such as negra modelo
- 4 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
- 3 tablespoons finely ground espresso or dark roast coffee
- 1 tablespoon pure chile powder (such as ancho)
- 1/2 teaspoon cayenne, or more to taste
- Carbohydrate 9 g(3%)
- Cholesterol 146 mg(49%)
- Fat 31 g(48%)
- Fiber 1 g(4%)
- Protein 35 g(71%)
- Saturated Fat 12 g(62%)
- Sodium 743 mg(31%)
- Calories 487
PreparationBEFORE YOU GO: The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal, and chill in refrigerator or cooler overnight. The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal, and chill in cooler. WHEN YOU GET THERE: Remove steaks from cooler aboute 20 minutes before grilling. 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. NEIGHBORLY TIPS·Most grocery stores carry espresso or dark roast coffee beans. Grind them in the store's grinder or at home for even better freshness. You could also get the beans ground at your favorite coffee shop. ·Look for pure ancho chile powder in the spice aisle of your grocery store. It's usually kept with the fancy spices in the glass bottles. If you can't find it, use commercial chili powder and omit theh cumin (commercial chili powder usually contains cumin). ·A small chunk of butter finishes this steak off nicely. Toss it on just before eating and let it melt all over the steak. Or serve with your favorite steak sauce. Reprinted with permission from The Tailgater's Cookbook © 2005 by David Joachim, Broadway Books
PreparationBEFORE YOU GO: The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal, and chill in refrigerator or cooler overnight. The next morning, mix remaining ingredients in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal, and chill in cooler. WHEN YOU GET THERE: Remove steaks from cooler aboute 20 minutes before grilling. 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. NEIGHBORLY TIPS·Most grocery stores carry espresso or dark roast coffee beans. Grind them in the store's grinder or at home for even better freshness. You could also get the beans ground at your favorite coffee shop. ·Look for pure ancho chile powder in the spice aisle of your grocery store. It's usually kept with the fancy spices in the glass bottles. If you can't find it, use commercial chili powder and omit theh cumin (commercial chili powder usually contains cumin). ·A small chunk of butter finishes this steak off nicely. Toss it on just before eating and let it melt all over the steak. Or serve with your favorite steak sauce. Reprinted with permission from The Tailgater's Cookbook © 2005 by David Joachim, Broadway Books
