Okay, we’ve seen the use of coffee in flavoring a steak before. But here’s a different twist on that, PLUS a recipe for barbecue steak fries!

Holy BBQ, Batman! Enjoy . . .

Coffee and Pepper Steak

Ingredients:

1 cup chopped green onions

3/4 cup cider vinegar

1/2 cup olive oil

1/4 cup molasses

1 1/2 tablespoons instant coffee, preferably espresso roast

1 1/2 tablespoons coarsely ground black pepper

1 1/2 teaspoons Dijon mustard

One 1 1/2 pound sirloin steak (or flank steak)

Salt to taste

Directions:

In medium bowl, stir together onions, vinegar, oil, molasses, coffee powder, pepper and mustard until completely blended.

With a sharp knife, make parallel 1/2 inch-deep slashes, about 2 inches apart, on both sides of steak. Transfer the steak to a zippered plastic bag and add the marinade, making sure steak is completely coated. Refrigerate for six hours or overnight.

Spray your grill with non-stick coating and heat to medium-high. Season both sides of the steak with salt. Grill the steak directly over the heat four to six minutes per side for medium-rare, or longer to suit your personal taste.

Set steak on a cutting board, cover with foil and let stand for about five minutes for juices to settle, before slicing diagonally. Transfer to serving plate and serve with a crisp salad and corn on the cob or your favorite vegetable. This recipe serves about 4.

If you’d like to barbecue a nice accompaniment for your steak, try these easy steak fries on the grill.

Barbecued Steak Fries

Directions:

Cut four medium russet potatoes in half lengthwise and then cut each half into four thick wedges. Bring about 2 cups of water to boiling in a medium sauce pan and add potatoes.

Lower heat to medium and cook potatoes, covered, for about eight to 10 minutes or until they are almost tender. Drain and cool.

Place cooled potatoes in a large bowl. Mix 2 tablespoons olive oil and 1 teaspoon each of your favorite herbs and spices. For example, you could use salt, pepper, garlic powder, onion powder, cumin, dried rosemary or whatever else you like. Drizzle the mixture over the potato wedges, tossing gently and being careful not to break them.

Place the potato wedges on the upper rack of the barbecue while your steak is cooking, and grill the potatoes for six to 10 minutes.

Recipe courtesy of kitsapsun.com.

Photo courtesy of KansasCitySteaks.com.

How about steak AS a football?

This is the window of a local steakery (that’s what I call the butcher shop) that I drive by all the time.

The art periodically changes and it always cracks me up.

I’ve shown you this one before. But this steak as a football one is a classic. Someone there is totally having fun with his job.

I’d like to meet the guy who came up with this one. Perhaps over a steak dinner???

Mmmm. It’s getting a slight bit cooler outside and that makes me crave rich, red meat.

Come on, I know I’m not the only one.

This amazing recipe for Mustard Beef Tenderloin looks like just the ticket.  See what YOU think!

Mustard Beef Tenderloin

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 4 beef tenderloin filets
• 3 tablespoons Dijon mustard
• 3 tablespoons white vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon pineapple juice
• 1 tablespoon dried tarragon
• 1/4 teaspoon black pepper

Preparation:

Mix together mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Simmer in a saucepan until evenly heated. Keep warm. Preheat grill. Lightly pound filets with kitchen mallet and sprinkle with salt and pepper. Place on grill and cook about 4 minutes on each side or until desired doneness. Remove from grill. Place about 2 tablespoons of mustard mixture on a plate and place filet onto the sauce.

Recipe courtesy of bbq.about.com.

Photo courtesy of KansasCitySteaks.com.