Marinade tenderizes, helps flavor of sirloin

Though it calls for potent ingredients, this marinade imparts subtle savory, almost creamy, notes to the steak. If you want more heat, increase the pepper flakes. The acid in the coffee also helps tenderize the meat.



Start to finish: 1 1/2 hours (20 minutes active)

Servings: 4

1 1/2 cups cold coffee

1/4 teaspoon red pepper flakes

1/2 cup peanut butter

3 tablespoons honey

1/2-inch chunk fresh ginger

Salt and freshly ground black pepper, to taste

Four 8-ounce bottom sirloin steaks (or other tender, broiler-friendly cut)

2 tablespoons canola or vegetable oil

In a blender or food processor, combine the coffee, pepper flakes, peanut butter, honey and ginger. Puree until smooth, then taste and season with salt and pepper.

Pour half of the marinade in a baking dish. Set the steaks in the baking dish, then pour the remaining marinade over them. Cover and refrigerate for 1 hour.

When ready to cook, preheat the broiler. Line a rimmed baking sheet with foil.

In a large, deep skillet, heat the oil over medium-high. Add the steak, in batches if necessary, and sear until lightly browned, about 3 to 4 minutes per side.

Transfer the steaks to the prepared baking sheet. For medium-rare, broil for 7 to 8 minutes, or until an instant-read thermometer inserted at the thickest part of the steak reads 135 F.

Let the steaks rest for 10 minutes before serving.