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Kristi Durough Parker
Sirloin steak with coffee cubes
Grilled entrecote with rub of sea salt, tabasco, fresh ginger and coffee.
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Ingredients
Directions
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Put the coffee beans in the mortar or the container of the food processor and grind.
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Peel the garlic and add. Peel the ginger and cut into pieces. Also add and grind.
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Add the caster sugar, tabasco, sea salt and oil. Grind to a thick paste.
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Spread the entrecotes on both sides with the coffee paste. Let marinate outside the refrigerator for an hour.
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Light the barbecue (or heat a grill pan). Gril the entrecotes 3-4 min. Halfway.
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Remove the meat from the heat and leave covered with aluminum foil for 5 minutes. Cut into slices and serve.
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Nutrition
295Calories
Sodium14% DV345mg
Fat25% DV16g
Protein70% DV35g
Carbs1% DV3g
Fiber0% DV0g
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