Ingredients (serves 4):
For the steak (adapted from the July 2013 issue of Bon Appetit):
1 cup strong brewed coffee, at room temperature
2 tablespoons unsweetened cocoa powder
1/4 cup balsamic vinegar
1 shallot, minced
1 clove garlic, minced
2 tablespoons olive oil
1 and 1/2 pounds skirt steak, in four pieces
Salt to taste
For the peach salsa:
2 fresh peaches, chopped
1 small red onion, chopped
3 tablespoons fresh cilantro, chopped
Juice of 1 lime
For the cauliflower mash:
1 head cauliflower, trimmed and broken into large florets
4 tablespoons butter or olive oil
1/4 cup coconut milk
1/4 teaspoon garlic salt
Salt and pepper to taste
To make the marinade, whisk all the ingredients except salt together until the cocoa dissolves. Reserve half of the marinade, and place the rest in a large bowl or ziptop bag with the steaks and toss to coat. Marinate at room temperature for one hour or in the refrigerator for up to 12 hours (bring to room temperature before cooking).
When you are ready to cook the steak, preheat a grill (I used my George Foreman) and discard the used marinade. When the grill is hot, add the steaks and sprinkle them with salt. Grill, turning once, basting a few times with the reserved marinade, until cooked to your desired doneness (I grilled mine for 9 minutes for medium well). Let sit for ten minutes, then slice.
To make the peach salsa, toss all the ingredients together and let them sit at room temperature for up to an hour for the flavors to meld. Serve the salsa spooned on top of the steak.
To make the cauliflower mash, bring a couple of inches of water to a boil in a medium saucepan. Add the cauliflower and cook, covered, until tender, about ten minutes. Drain the cauliflower and place it in the bowl of a food processor with the remaining ingredients. Process until smooth and serve hot.
Roxana | Roxana's Home Baking says
How wonderful to combine chocolate and coffee in a savory recipe. Thanks for bringing your creativity to the Chocolate Party!
Rebecca Winkler says
Thank you, Roxana! I LOVE the chocolate party–so glad you had such a great idea!
The Ninja Baker says
I've seen Top Chef types use coffee with their meats so now I've got the secret of the masters in hand! Tee hee. Your cauliflower mash recipe is a keeper, too =)
Rebecca Winkler says
Haha thanks! Coffee makes everything better, right?
Cindy Kerschner says
Great flavor combo, Becky!
Rebecca Winkler says
Thank you, Cindy!
Gourmet Getaways says
What an intriguing flavour combination, I love the thought of chilli, coffee and chocolate but I have never tried anything like it.
Definitely something for me to keep in mind… of and I love cauliflower mash 🙂
Rebecca Winkler says
Thank you! Cauliflower is so versatile…I've been seeing recipes for cauliflower "steaks" that I want to try!
Emily says
I thought about going savory too but just couldn't come up with anything. I will have to try this recipe out soon. Looks delicious! I cannot go full blow Paleo but I have several recipes that are a part of our regular rotation.
Rebecca Winkler says
Thanks, Emily! It took ALL my restraint not to cave and make mocha cupcakes instead…but this steak was really delish!
Denise Browning says
What an unique dish! Love it!!!
Rebecca Winkler says
Thank you, Denise!
Liz Berg says
I love to marinate and grill beef…and your recipe looks terrific….as does the salsa. Good luck following the Paleo diet this month…I'm looking forward to hearing how your body responds.
Rebecca Winkler says
Thanks, Liz! So far I'm liking it, feeling energetic & happy and not deprived. I'll keep you updated!
Laura says
Brilliant. I am impressed at your creativity in working around that kind of restriction. And I love coffee and chocolate in chili, so I am sure it is fantastic here too!
Rebecca Winkler says
Thank you, Laura!
Rebecca Winkler says
I will have to try mocha flavors in chili, that sounds amazing!