-
While the coffee is still hot, blend with the honey in a mixing bowl. I use a small hand whisk or fork but a high speed blender would ensure the honey is well blended. Allow to sit until cooled, stirring occasionally to make sure the honey doesn’t clump.
-
Add the garlic, shallot, vinegar, olive oil, rosemary, and thyme. Mix well using a hand whisk, fork, or a blender set on a low speed.
-
Liberally salt and pepper the steaks. Place steaks in a glass container. Pour the coffee marinade over the steaks. Close the glass container and allow to marinate in the refrigerator for at least an hour. I prefer leaving mine overnight.
-
Remove the steaks from the refrigerator at least thirty minutes prior to cooking to allow their temperature to rise slightly. Prepare your grill for medium-high heat and brush the olive oil on the grate.
-
Cook steaks on grill to desired tenderness. I aim for medium-rare.
-
Serve with grilled asparagus, sweet potatoes, and even a few eggs if you’re a fan of breakfast for dinner like myself.