This innovative recipe was created by Kenyan born, Ismat Jivani, corporate chef of Canada's Filet of Sole Restaurants - Fred's Not Here Smokehouse and Grill, The Red Tomato, The Whistling Oyster, Filet of Sole and Cha Cha Cha - located in Toronto's theatre district.
6 10-12 oz rib eye steaks
1 1/2 liters of freshly brewed 100% Colombian Coffee
1/2 oz salt
1/2 oz sugar
3-4 pieces fresh jalapeño pepper diced
100 ml freshly squeezed lemon juice zest of two lemons
2 sprigs finely chopped fresh rosemary
2 sprigs finely chopped fresh thyme
2 oz cracked black pepper, crushed
1/2 oz tomato paste
225 ml Worcester sauce
2 oz olive oil
3 to 4 cloves of finely chopped garlic
1 oz flour
2 oz tequila
- Grind and brew coffee, bring to room temperature. Using a whisk, combine coffee with salt, sugar, jalapeño, lemon juice and zest, thyme, rosemary, black pepper, tomato paste, and Worcester sauce. Adjust seasoning to taste. Marinate rib eyes steak in the coffee herbs and seasonings for 24 hours, turn steaks every few hours.
- To prepare sauce: Strain marinade from steaks and bring to boil in saucepot. In a separate pot, sauté garlic in olive oil until garlic turns opaque. Add flour slowly, stir to dissolve and cool for one minute over low heat. Add tequila to create a flame. Add coffee marinade and simmer for 30 to 45 minutes.
- The best way to cook steaks is on a grill to bring out the robust flavor of the coffee marinade. Strain sauce through a fine sieve. Place the cooked steaks on each plate on top of ladleful of coffee sauce. Serve with yucca (or cassava) fries and a crown of bean sprouts or a vegetable of your choice.
Recipe by Corporate Chef Ismat Jivani
Fred's Not Here Smokehouse and Grill
321 King Street West
Toronto, Ontario, Canada
Reprinted courtesy of Coffee Culture Magazine
Juan's tip:
For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.
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