Try an amazing twist on barbeque this summer with these bar-brew-q steaks made with a coffee spice rub and coffee honey BBQ sauce!
Bar-Brew-Q Steaks
Bar-Brew-Q Steaks with Coffee Spice Rub
Author:
Ingredients
- 1½ pounds sirloin steak (or flank steak)
- ½ cup of roasted coffee beans
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 1 teaspoon black ground pepper
- 1½ teaspoons LoSalt
- ½ teaspoon whole coriander seeds
- ½ teaspoon dried oregano
- 2 tablespoons dark brown sugar
Instructions
- Place all spice rub ingredients in a food processor and pulse until the coffee beans are finely ground and the spices are fully incorporated.
- Measure out ¼ cup of the spice rub and set it aside in a bowl.
- Massage the remaining contents of the spice rub all over the steak (both sides). You want to make sure it is fully covered for maximum flavor!
- Cover the steak with plastic wrap and place in the fridge for a few hours, or even overnight (I let mine marinate in the rub for about four hours). This will let the flavors soak into the meat.
- Heat up a grill pan or outdoor grill on medium heat.
- Brush a small amount of the BBQ sauce (recipe below) onto both sides of the steak.
- Grill the steak on both sides to your preferred temperature. I prefer it medium rare-medium.
- Let the steak rest for 10 minutes so it retains its juices.
- Slice the steak into thin slices.
- Serve with the coffee honey BBQ sauce (see additional recipe). I served mine with grilled veggies, garlic bread and roasted potatoes.
Coffee Honey BBQ Sauce
Author:
Ingredients
- 3 shallots minced
- 1½ tablespoons olive oil
- ¾ cup water
- ¼ cup of the dry rub (see above)
- 1 teaspoon minced garlic
- 1 teaspoon Sriracha (optional for a little extra heat)
- 2 tablespoons dark brown sugar
- ½ cup ketchup
- 4 teaspoons Worcestershire
- 1 tablespoon plus 1 teaspoon honey
Instructions
- In a medium saucepan place the olive oil and shallot on medium/low heat. Cook the shallots until they start to get translucent and soft and have a wonderful aroma.
- Pour the water in and stir.
- Pour in all of the remaining ingredients and bring to a simmer.
- Let the mixture simmer and reduce down until it is a thick BBQ sauce-like consistency. Make sure you are stirring occasionally so the sauce doesn’t burn.
- When the mixture thickens remove it from the stove and strain it so there are no chunks of onion or large coffee grounds in it. You want it to be completely smooth throughout.
- Allow to cool in the refrigerator.
This delicious dish comes to us courtesy of Got Room for More and utilizes the low-sodium alternative, LoSalt. Check out more of Danielle Marulo’s low-sodium recipes, featured on FOODIEaholic, below!
Lamb Burgers with Bacon Tomato Jam and Fennel Mint Slaw
Grilled Salmon Sandwiches with Sherry Tarragon Mayo
