Coffee Marinated Steak Stuffed with Lentils & Blue Cheese

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!

Looking for more steak recipes?  Check out my Marinated Beef Stir Fry!

Coffee Marinated Steak
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Coffee Marinated Steak Stuffed with Lentils & Blue Cheese
Prep Time
3 hr
Cook Time
40 mins
Total Time
3 hr 40 mins
 

A great dish to serve up for a Sunday feast!

Course: dinner, entree, Main Course
Servings: 2
Author: Slow The Cook Down
Ingredients
  • 2 sirloin steaks around 280g each
  • 3 tbsp instant coffee mixed with 500ml of boiling water
  • 50 ml olive oil
  • 100 g puy lentils
  • 500 g beef stock you can also use veg or chicken stock
  • 50 stilton
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pre heat the oven to 180º.  When ready pop the rolls in and cook for 20mins.  Let rest before serving.

 

 

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11 Comments

  1. Pingback: A Review - Aulis - Slow The Cook Down

  2. I’ve been wanting to try a coffee and beef pairing because I love the Kona rubbed steak and a local steakhouse. Will give this a try! Thanks for the recipe 🙂

  3. I love using coffee with beef (and bison)….it really does the meat justice. Sounds amazing!!

  4. Lovely! I do a similar marinade with chicken 🙂 Yum!!

  5. I would never have thought to pair coffee and beef. That’s such an interesting combo! This looks so good and sounds like an absolutely perfect Sunday dinner!

  6. Sounds amazing! I love coffee and beef together – I’ve made a couple coffee rubs for brisket and roast and the flavour is always epic!

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