another "slap yo mama" recipe...

This recipe is simply too good not to share! I made it this weekend, and all I can say is that it will definitely be one that goes into the favorites file. I was a little dubious of the coffee/steak combo, but just take my word for it... it totally works!

Coffee and Peppercorn Crusted Steak

1 small clove garlic
kosher salt
1 tablespoon strong freshly brewed coffee
1 tablespoon balsamic vinegar
Freshly ground pepper to taste
1 tablespoon whole coffee beans (not flavored beans)
1 teaspoon whole black peppercorns
1/2 teaspoon extra-virgin olive oil
2 Beef Tenderloin Steaks (I used Laura's Lean Beef- only 145 calories per steak!)

1. Preheat a cast iron skillet until it's smokin'. And preheat the oven to 400.

2. Smash and peel a garlic clove, sprinkle with a little salt and mash into a paste with a spoon or the side of a chef’s knife. Transfer to a small bowl and whisk in coffee, vinegar and 1 teaspoon olive oil. Season with pepper and set aside.

3. Place coffee beans and peppercorns in a Ziploc and crush them with a heavy pan or hammer or whatever you feel like. Rub steaks with oil, season with salt and press the meat into the coffee-peppercorn mixture.

4. Place the steaks into the hot skillet and sear for about 1 minute on each side. Pop the hot skillet into the oven and let the steaks cook for about 14-18 minutes, depending on the desired level of doneness. (turning them halfway through if you want.)

5. Remove the steaks from the pan, allowing them to "rest" on a platter, and pour the drippings into the balsamic/coffee vinaigrette, stir.

To serve the steaks, simply drizzle with a little of the vinaigrette... and prepare to be transported! It's rich, decadent, flavorful, juicy, textural, and best of all UNIQUE! Just make sure you also have some good taters or bread to sop up the sauce with!

...AND, did I mention, low calorie and low fat!? Can't beat that with a stick.

(P.S. Sorry for the lack of steak imagery, we ate it too fast.)