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Ingredients
- ⅔ cup gingersnap cookies
- ⅓ cup whole coffee beans
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or sirloin)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Preheat grill pan (or grill) on medium-high. Place cookies and coffee beans in food processor bowl (or blender); pulse until finely ground. Place mixture on plate.
- Season steaks with salt and pepper. Coat both sides of steaks with coffee-gingersnap mixture, pressing with fingertips to adhere (wash hands).
- Place steaks in pan; cook 3–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Cut into 4 portions and serve.
Amount per ¼ recipe serving: Calories 460, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 155mg, Sodium 300mg, Total Carb 18g, Fiber 2g, Total Sugar 5g, (Incl. 5g Added Sugars), Protein 51g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%