By: Jessica Ivaska | January 17 2011
Posted in Seattle - Cook It - Seattle

Photo credit: Flickr

There’s no denying that Seattle residents love their coffee.  Black and strong, light and frothy, with non-fat milk, or in a breve latte…there’s an inexhaustible number of ways we enjoy it. And because most of us lap it up in the morning (ok, and afternoon…and evening) we can forget there are other things to do with coffee besides drink it. Like cook with it.

Of course, adding coffee to desserts might not be a surprise to most foodies—even people who aren’t coffee drinkers devour sweet delights like Italian tiramisu and hand-crafted mocha ice cream—but using it to enhance the flavor of meat is another story. Using coffee in meat dishes may sound strange, but it shouldn’t. Once you try it, you may just want to add it to, well, everything.

Coffee and meat make a perfect pair. Coffee brings out the flavor of a great cut of meat without being too overpowering. We promise, you won’t feel like you’re eating your morning cup of joe. Try the recipe below for coffee-rubbed flank steak from Whole Foods and you’ll see what we mean.  

Since Seattle has such a bounty of great grinds, try the recipe with a different coffee roast to see how the flavor changes once you get the hang of it.

Cedar-Grilled Flat Iron Steaks with Coffee Rub

Ingredients

2 tablespoons brown sugar

1 1/2 tablespoons finely ground Allegro Espresso Sierra, or other dark coffee

2 teaspoons chili powder

1/8 teaspoon cayenne

2 teaspoons kosher salt

2 1/2 pounds Flat Iron steaks

Cedar planks for grilling, soaked in water at least 3 hours before use

2 teaspoons extra-virgin olive oil, plus more for oiling planks

Method

Combine sugar, coffee, chili powder, cayenne and salt in small bowl.

Cut steak to fit on cedar planks, if necessary.

Brush steak with 2 teaspoons oil; sprinkle all over with coffee rub and press to adhere. Set aside.

Prepare a grill for high-heat cooking. When very hot, bank coals on one side of grill, leaving one side free of coals; if using a gas grill, turn burner off on one side. Have a spray bottle filled with water handy.

Heat cedar planks on cool side of grill for 3 minutes; remove from grill, brush one side lightly with oil and set aside.

Grill steaks on hot side of grill until just seared, 1 to 2 minutes per side.

Transfer steaks to oiled sides of planks and place planks near (but not over, if possible) hot zone on grill; close grill cover and cook until steaks reach desired doneness, 8 to 12 minutes for medium-rare. Spray edges of planks with water if they catch fire. Remove planks from grill; rest steaks on planks 10 minutes before slicing.

Serves 6.

 

So, the next time you’re contemplating what to do with that beef roast, lamb shank or farm-raised chicken, try adding some ground coffee to your favorite spices for a rub (keep in mind that the smaller you grind your coffee the stronger the meat flavor will be), or marinate your meat in leftover coffee with some spices thrown in.

Coffee Braised Beef Ribs. Photo credit: Flickr, Food Thinkers

When you’re ready to branch out, Epicurious has pulled together a list of 14 of their favorite coffee recipes, from Jamaican Coffee Brownies to Short Ribs Braised in Coffee Ancho Chile Sauce.

 

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