Prep 20 mins
Cook 10 mins
This recipe rocks....you would find this in a 5 start restaurant!!! Don't pass on this one!!!!
- 1 tablespoon roasted garlic, mashed
- 1 teaspoon kosher salt
- 1⁄2 cup orange juice concentrate, thawed
- 2 tablespoons Dijon mustard
- 1⁄4 cup lime juice, fresh
- 1 cup olive oil
- black pepper, freshly grounded
- 2 tablespoons coffee beans, coarsely grounded
- 2 tablespoons pecans, finely chopped
- 1 tablespoon black pepper, freshly grounded
- 1 tablespoon cocoa powder, unsweetened
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon cinnamon
- 2 (36 ounce) porterhouse steaks, 2-inch thick
- 1 tablespoon olive oil
- Vinaigrette: Whisk together all the ingredients for the vinaigrette. Set aside.
- Rub: Combine the ingredients for the rub. Set aside.
- Pat the steaks dry with paper towels and rub with the olive oil. Rub the coffee mixture into the steaks all over, massage and pressing to generously coat with the mixture. Set aside at room temperature for 20 - 30 minutes.
- Preheat grill to medium high.
- Grill the steaks for 8 - 10 minutes a side for medium rare. Brush some of the vinaigrette on the steaks while cooking. Remove the steaks from the grill and let rest for 3 - 5 minutes.
- Carve the steak in slices, and serve over a puddle of the vinaigrette.
- Note: I found that there was way too much vinaigrette needed. Unless you like lots of sauce on your foods, I would cut the recipe in half. I plan on using the leftovers on steamed veggies.
- I just bought a Magic Bullet mini chopper -- this made chopping up the coffee beans, pecans and black pepper a snap. Once they were individually grounded up, I combined the rest of the ingredients. I got giddy over an appliance!
- Porterhouse steaks are not cheep -- but the flavor that came from this meat was absolutely incredible. A cheaper grade of beef could be used, but make sure that it is well marbled.
Made for Comfort Cafe. I LOVED this but Dh was ok with it. He said the coffee flavor came out and he is not a fan. I AM! I followed directions for rub and vinaigrette but instead of porterhouse, used on sirloin steaks as that is what I had. 1 1/2 inch thick, marinated for 3 hrs. in fridge and 1/2 hour on counter. Grilled on indoor grill. The smell is divine. Thank you.
This is great! I really liked the vinaigrette. I used strip steaks for this and cut the whole recipe by half for DH and myself. I took your advice and borrowed my MIL's magic bullet to grind the coffee beans, pecans, peppercorns, cocoa, salt, and cinnamon together. I don't think you could have found a better way to mix these things quite as well. I served this with brown rice and grilled yellow squash. Made and Reviewed for the recipe of the day in the Comfort Cafe - Thanks! :)