Beefsteak marinated in coffee and soy sauce
6 servings
30 minutes
Coffee and soy sauce marinated steak is a bold culinary experiment that combines rich coffee notes with the savory depth of soy and Worcestershire sauces. This recipe, inspired by European gastronomic traditions, brings elements of fusion cuisine where the marinade reveals the tenderness of beef ribeye, infusing it with spices and a hint of white wine vinegar's acidity. During cooking, the meat caramelizes, developing an appetizing crust while coffee adds subtle smoky accents. The steak pairs perfectly with roasted vegetables or a fresh salad that highlights its rich flavor. This dish is crafted for gourmets who appreciate unusual combinations and harmony of taste nuances.
1
Melt the butter in a pan. Add chopped garlic and onion, caramelize for twelve to fifteen minutes, then transfer to a bowl. Pour in coffee, both sauces, vinegar, add chili, oregano, and salt. Fill a glass with the resulting marinade, and place the steak in the remaining marinade, cover with plastic wrap, and refrigerate overnight.
- Butter: 4 tablespoons
- Garlic: 8 cloves
- Onion: 1 head
- Strong (dark) coffee: 200 ml
- Soy sauce: 200 ml
- White wine vinegar: 3 tablespoons
- Worcestershire sauce: 0.3 glass
- Chili flakes: 1 tablespoon
- Dried oregano: 0.5 tablespoon
- Coarse salt: to taste
2
Grill the meat until browned, flipping once. Brush the meat with the remaining marinade while cooking (a culinary brush is convenient for this). Transfer the finished steak to a board, let it rest for ten minutes, and slice with a sharp knife.
- Beef ribeye: 1.2 kg
- Strong (dark) coffee: 200 ml
