Grilled Sirloin with Coffee Bean/Peppercorn Crust


  • 1 garlic cloves, minced
  • ¼ t salt
  • 2 T coffee
  • 2 T balsamic vinegar
  • black pepper
  • 2 T coffee beans
  • 1 t black pepper
  • 1 garlic clove
  • 1 t olive oil
  • 1 lb sirloin steak
  • salt


Start charcoal fire or gas grill. Smash and peel 1 garlic clove. Sprinkle with ¼ teaspoon salt and mash into paste. Put in small bowl and whisk in brewed coffee and vinegar; add ground pepper and set mixture aside.

Place coffee beans in grinder and grind to fine powder. Mix together with pepper and set aside.

Cut remaining garlic clove in half and rub each cut side over both sides of meat. Rub oil over the surface and coat with the coffee bean/peppercorn mixture, pressing it into the meat.

Salt the steak and grill until it reaches desired doneness; 4 to 5 minutes per side for medium-rare.

Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices against the grain. Fan the meat on plates and drizzle with the reserved vinegar mixture.


Preparation time: 20 minutes
Cooking time: 20 minutes


Source (missing), with some of my own modifications.