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2 small gloves garlic
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons strong freshly brewed coffee
2 tablespoons balsamic vinegar
Freshly ground black pepper to taste
2 tablespoons whole coffee beans (not flavored beans)
2 teaspoons whole black peppercorns
1 1lb beef sirloin steak (about 1 inch thick), trimmed of fat
1 teaspoon olive oil

1. Prepare a charcoal fire or preheat a gas grill.

2. Smash and peel 1 of the garlic cloves. Sprinkle with 1/4 teaspoon salt and mash into a paste with a chef's knifes. Transfer to a small bowl and whisk in brewed coffee and vinegar. Season with ground pepper and set the vinaigrette aside.

3. Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together and set aside.

4. Cut the remaining clove of the garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-pepper-corn mixture, pressing it into the mean.

5. Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.

6. Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices across the grain. Fan the meat on plates and drizzle with the reserved vinaigrette.

CALORIES 180 per serving; PROTEIN 26g; FAT 6g (2.2 g saturated fat); CARB 3g; SODIUM 190 mg; CHOL 76mg; FIBER 0g

Recipe courtesy of Eating Well 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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