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Ok, it sounds a bit of a strange mix, but stick with me on this one ‘cos it’s delish! Coffee Marinated Steak is the future, people!
A few months ago, I came across The Flavour Thesaurus by Niki Segnit. It’s an amazing reference book that pairs different flavours together, I highly recommend it to any budding cook! That’s where I stumbled upon pairing coffee and beef. I’ve been mulling over a recipe for a while for this combination, and here it is – Coffee Marinated Steak. The tanginess of the blue cheese works amazing well with the coffee marinated steak – surprising given the strength of the flavours!
This is a classic Slow The Cook Down Dish. Start the process at 2pm, drink, bit more cooking, drink, bit more cooking, serve with wine for 7pm!
Great served as a Sunday main along with the usual sides, I served up with sweet potato mash, spinach and a splash of gravy. Do give this a try, it was a real winner with us!
Be sure to try out my other beef recipes!
I love hearing from you!! If you have tried this yummy coffee marinated steak, be sure to scroll down, give it a star rating and let me know what you thought!
Coffee Marinated Steak Stuffed with Lentils & Blue Cheese
- 2 sirloin steaks around 280g each
- 3 tbsp instant coffee mixed with 17 ounces (500ml) of boiling water
- 1.7 ounces olive oil (50ml)
- 3.5 ounces puy lentils (100g)
- 1 pint beef stock you can also use veg or chicken stock (500ml)
- 1.75 ounces stilton (50g)
- Lay a steak on a work surface and lay a piece of cling film over the top. Bash it out with a tenderiser or rolling pin until you have an oblong-ish piece of meat about 1cm thick. Repeat with the other steak and then season both with salt and pepper and place in a large bowl or deep tray.
- Mix together the oil and coffee/water and pour over the steaks (make sure this isn't too hot - you don't want to start cooking the steaks!). Cover with cling film and pop in the fridge for at least 2 hours - up to 6.
- While the steak is marinating, you can prep the stuffing. Rinse the lentils in cold water, then pop into a large pan with the stock and bring to the boil. Simmer for 20mins until the lentils are soft - add more water if needed. When the lentils are done, drain, and place in a bowl. Crumble in the stilton and mix well so that you have a paste like mixture. Leave to one side until ready to use.
- When you are ready for the steaks, heat a frying pan on high heat. When it is super hot add the steaks in to seal them, you may need to do one at a time. Fry for 1-2mins on each side, just to colour them (a bit longer if you prefer your steaks well done). Leave them to rest on kitchen towel for 5-10 mins.
- Spread a thin layer of the lentil mix all the way over the steaks - you don't want the layer too thick as you need to roll the steaks.
- Roll the steaks into a cylinder and secure 3 or 4 times with some kitchen string. Pop them in the fridge for 1-2 hours.
- Pre heat the oven to 180º. When ready pop the rolls in and cook for 20mins. Let rest before serving.