Now that Summer is rapidly approaching, I am so excited about getting outdoors to enjoy the warm weather and especially cooking outdoors with friends and family. Grilling is one of my favorite ways to cook in warm weather months, simply because it’s so easy and a healthy way to cook, and it usually takes place with a group of friends outside making fun memories and laughter to go with it.
I recently went down to Atlanta where I used to live to visit some old friends and we had a blast grilling outside on my friend’s outdoor BBQ grill in her backyard. We sat around the grill and made grilled sliders, shrimp, jalapeno poppers, and wings (with lots of snacks and drinks to go with of course!) It reminded me of the good old days when I used to live there… living and working in NYC we don’t get the opportunity to grill much anymore and it’s a precious occasion when I go to visit my friends and family who live in greener pastures.
One of my favorite things to make is big juicy grilled steak..it’s always a tasty treat, easy to prepare and everyone loves it…especially with some grilled vegetables, salad, potatoes and a glass of wine or beer while sitting out on the patio dining al fresco watching the sunset.
My go-to Summer recipe is Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, an espresso alternative to Nepresso capsules, with a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic. You simply mix all the ingredients together in a blender or food processor, then marinade the steaks for an hour or up to overnight for some really delicious flavor.
Then simply pop them on the grill for about 8-10 minutes and you have the most juicy, flavorful and delicious steaks you’ve ever tasted in your life. Not to mention, a great idea for Father’s Day to spoil Dad! Click here to see more of my grilling ideas and recipes for Father’s Day.
Ah, Summertime and the livin’s easy…Enjoy J
My go-to Summer recipe is Gourmesso Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, which is an espresso (alternative to Nepresso capsules) that has a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic.
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup Gourmesso House Blend Lungo Dark coffee, room temp
- ¼ cup balsamic vinegar
- ¼ cup Dijon mustard
- 1/8 cup low-sodium Dale’s seasoning (or dark soy sauce)
- ¼ cup brown sugar
- 1 teaspoon red paprika
- 3 small red chilies
- 1 teaspoon whole black peppercorns, crushed
- 2 tablespoons extra virgin olive oil
- Coarse Kosher salt
- 4 (12-14 ounce) boneless Strip steaks
- In a food processor or blender, add the shallots, garlic, Gourmesso coffee, balsamic vinegar, Dale’s sauce/soy sauce, brown sugar, paprika, chilies, peppercorns, and olive oil and kosher salt and blend together well. Pour half the marinade in a glass dish or large plastic ziptop bag, add the steaks and toss to coat with the marinade. Seal and refrigerate for at least 1 hour or up to overnight. Cover the remaining marinade and set aside in the fridge until ready to grill.
- Heat grill to medium-high and lightly oil the grill rack. Remove steak from marinade and discard the remaining marinade. Bring steaks to room temperature before grilling.
- Season the steaks with salt and pepper and place on grill. Cook for 4-5 minutes per side for medium-rare (less or more according to desired doneness), basting occasionally with remaining marinade.
- Transfer steak to a cutting board and let rest tented in foil for 5 minutes. Serve with grilled vegetables or a simple green salad dressed with vinaigrette and a glass of wine. Enjoy!
You can make the marinade up to a day ahead of time and store in the fridge with the steaks in a plastic bag or covered dish.