Labor Day Recipe: Bar-Brew-Q Steak

A recipe by Danielle Marullo of Got Room for More
International Culinary Center Student
Professional Culinary Arts

There is something about local businesses that I just adore. I love the passion the owners have for their products, I love the way the employees strive to produce consistent, quality products for their consumers, and finally, I just love the sense of hominess and togetherness they bring to a community. Recently, a coffee company by the name of Brewklyn Grind began following me on Twitter. The adorable and clever name grasped my attention right away, so I just had to explore this business further. Craig from Brewklyn Grind was kind enough to send me two bags of their deliciously unique coffee blends titled, Guatemala Antigua Los Volcanes and Ethiopia Sidamo Oroma Cooperative. After tasting both beans, not only was I impressed by their extremely unique flavors, I was inspired to utilize them in a recipe. The Guatemala Antigua beans do not just taste like coffee, they taste like a beautiful blend of all the different spices you would find at a Moroccan spice market. I often add coffee to my chocolate desserts to enhance the flavor, but the spiciness and earthiness of these beans are a match made in heaven for meat. I created a delicious spice rub by simply using my nose. I smelled as many spices as I could find in my cabinet, until I found a blend that worked organically with the scent of the coffee beans. The final product was unlike anything I had ever created, in the best way possible. The coffee beans have such a smoky flavor from the roasting process that when they come together with the paprika and cayenne, the meat actually tastes like it has been smoked for several hours…amazing! The Coffee Honey BBQ Sauce brings some extra moisture to the dish, and really brings out the flavors of the spice rub even more. If you do not eat red meat, you can put this rub and BBQ sauce on pork loin, pork ribs, or even chicken wings! I promise you, you will be licking your fingers! Be sure to follow Brewklyn Grind on twitter @Brewklyngrind and check out their website.

Got Room For More recipes? Follow Danielle on Twitter and Instagram @gotroomformore

Recipe Feeds About 4-5 People
Ingredients

Coffee Spice Rub

1.5 lbs Sirloin Steak (or flank steak)
½ Cup of Roasted Coffee Beans- My favorite type to use is Brewklyn Grind’s Guatemala Antigua Roast
1 Tablespoon Paprika
½ Teaspoon Cayenne Pepper
½ Teaspoon Onion Powder
½ Teaspoon Mustard Powder
1 Teaspoon Black Ground Pepper
1 ½ Teaspoons Kosher or Sea Salt
½ Teaspoon Whole Coriander Seeds
½ Teaspoon Dried Oregano
2 Tablespoons Dark Brown Sugar

Coffee Honey BBQ Sauce

3 Shallots Minced
1 ½ Tablespoons Olive Oil
¾ Cup Water
¼ Cup of the Dry Rub (see above)
1 Teaspoon Minced Garlic
1 Teaspoon Siracha (Optional for a little extra heat)
2 Tablespoons Dark Brown Sugar
½ Cup Ketchup
4 Teaspoons Worchestire
1 Tablespoon plus 1 Teaspoon Honey

Steps

Coffee Spice Rubbed Steak (Bar-Brew-Q Steak)

-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 4 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. I served mine with grilled veggies, garlic bread, and roasted potatoes.

Coffee Honey BBQ Sauce

-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.

For more recipes and instructional cooking videos, head to Danielle’s website, www.gotroomformore.com, or her YouTube Channel. 

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.