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Keep Your Steak Awake!

I love coffee and I love steak so I was delighted by the recipe in the May 2014 edition of the Waitrose Kitchen magazine that put the two together. My parents cooked it when we visited them earlier in the month and, this weekend, I gave it a try myself.

The core ingredient (apart from the steak, natch) is strong coffee. The recipe recommends 100ml espresso but my espresso machine bit the dust a while back so I boiled up some ground coffee in a little water to get a strong brew. Other liquids in the marindate are 1tbsp (15g) each of soy sauce and red wine vinegar, accompanied by a crushed garlic clove, 1 tbsp dijon mustard (I used grainy mustard, which was what I had available) and 2 tbsp brown sugar. My mix was a bit on the sweet side, although not unpleasant; perhaps my Mum used less sugar or maybe I should have heeded the instruction to pat the meat dry before cooking.

It sounds like I have an excuse to practise some more but it certainly works very well with steak.

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