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Coffee-Ginger Steaks
Recipes
Coffee-Ginger Steaks
4 servings
30 minutes total

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

    1. 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.
    2. Season steaks with salt and pepper. Coat both sides of steaks with coffee-gingersnap mixture, pressing with fingertips to adhere (wash hands).
    3. 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.
    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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%