A 30/10 Recipe...

Grilled Espresso Ribeye

with Balsamic Drizzle

RECIPE SUMMARY

 

Grilled Espresso Ribeye with Balsamic Drizzle

Makes 1 Serving: Counts towards 1 Serving Meat, 1 tablespoon Oil

 

INGREDIENTS

Grilled Espresso Ribeye
 8 oz Ribeye Steak
 ½ tablespoon Espresso Roast Ground Coffee
 1 tablespoon Granulated Garlic
 2 teaspoons Onion Powder
 1½ tablespoons Sea Salt
 ¼ tablespoon Pepper
 1 tablespoon Olive Oil
Drizzle
 2 tablespoons Walden Farms Balsamic Vinaigrette
 ½ tablespoon Tamari
 ½ tablespoon Garlic, minced
 1½ teaspoons Liquid Smoke
 1 teaspoon Dried Parsley
 3 teaspoons Black Pepper
 1 teaspoon Dried Oregano

 

DIRECTIONS

1

In a small bowl, combine the coffee, garlic, onion powder, salt and pepper; set aside.

2

Preheat a grill or skillet on medium high heat and add ½ tablespoon of oil.

3

Rub the remaining ½ tablespoon of oil on ribeye and season with the spice mixture.

4

Once the grill or skillet is hot, add the ribeye; cook for 2 to 3 minutes per side, adjusting heat so meat does not burn. Cook until internal temperature reaches 155ºF.

5

While the ribeye is cooking, heat a small pot on medium heat; add in the vinaigrette and garlic.

6

Cook for 2 to 3 minutes then remove from heat; add in the parsley, pepper, and oregano and mix. Add the liquid smoke and apply to the steak.

 

Ingredients

Grilled Espresso Ribeye
 8 oz Ribeye Steak
 ½ tablespoon Espresso Roast Ground Coffee
 1 tablespoon Granulated Garlic
 2 teaspoons Onion Powder
 1½ tablespoons Sea Salt
 ¼ tablespoon Pepper
 1 tablespoon Olive Oil
Drizzle
 2 tablespoons Walden Farms Balsamic Vinaigrette
 ½ tablespoon Tamari
 ½ tablespoon Garlic, minced
 1½ teaspoons Liquid Smoke
 1 teaspoon Dried Parsley
 3 teaspoons Black Pepper
 1 teaspoon Dried Oregano

Directions

1

In a small bowl, combine the coffee, garlic, onion powder, salt and pepper; set aside.

2

Preheat a grill or skillet on medium high heat and add ½ tablespoon of oil.

3

Rub the remaining ½ tablespoon of oil on ribeye and season with the spice mixture.

4

Once the grill or skillet is hot, add the ribeye; cook for 2 to 3 minutes per side, adjusting heat so meat does not burn. Cook until internal temperature reaches 155ºF.

5

While the ribeye is cooking, heat a small pot on medium heat; add in the vinaigrette and garlic.

6

Cook for 2 to 3 minutes then remove from heat; add in the parsley, pepper, and oregano and mix. Add the liquid smoke and apply to the steak.

Grilled Espresso Ribeye

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