Coffee-and-pepper-crusted Steaks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 | T | Whole coffee beans |
| 2 | T | Whole black peppercorns |
| 4 | New York strip steaks, each | |
| about 3/4 pound and | ||
| 1-inch | ||
| thick | ||
| Vegetable oil | ||
| Kosher salt |
INSTRUCTIONS
Address of original story: http://www.hotcoco.com/living/food/stories/byr26238.htm (c) 1999 Contra Costa Newspapers From Weber's Art of the Grill (Chronicle Books, $35). Coarsely grind coffee beans and peppercorns in a food processor or coffee grinder. Press mixture evenly on both sides of steaks. Lightly brush cooking grate with vegetable oil. Grill steaks directly over high heat, turning once, for about 8 to 10 minutes, or until desired doneness is reached. Remove steaks from grill and season both sides with salt. Allow to rest 2 to 3 minutes before serving. Posted to bbq-digest by Carol McKaskill <mckaskill@hwy97.net> on Jun 06, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 0mg
Sodium: 273.3mg
Potassium: 79.2mg
Carbohydrates: 20.4g
Fiber: 1.3g
Sugar: 6.5g
Protein: 2.7g