Coffee and rum-marinated steaks
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Coffee and rum-marinated steaks
Recipe by Elinor Hill
This steak packs a flavour punch - fire up the BBQ and serve with roasted tomatoes and griddled courgettes
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
367Kcal
Fat
13gr
Saturates
5gr
Carbs
4gr
Sugars
4gr
Fibre
0gr
Protein
53gr
Salt
0.4gr
Elinor Hill
Food blogger Elinor Hill, aka the Beach Hut Cook, loves to rustle up cocktails and family feasts by the seaside.
See more of Elinor Hill’s recipes
Elinor Hill
Food blogger Elinor Hill, aka the Beach Hut Cook, loves to rustle up cocktails and family feasts by the seaside.
See more of Elinor Hill’s recipes
Ingredients
- 4 x 225g sirloin steaks
- 4 tbsp espresso or strong black coffee, cooled
- 3 tbsp rum
- 1 tbsp sunflower oil
- 1 tsp smoked paprika
- 3 garlic cloves, crushed
- 1 tbsp dark brown sugar
- ½ tsp freshly ground black pepper
- a pinch of chilli flakes
- 2 sprigs of rosemary, bashed and bruised to release their oils
Step by step
Get ahead
Marinate the steaks in the fridge overnight and bring up to room temperature before cooking.
- Put the steaks and all the other ingredients in a sealable plastic bag and give the steaks a good massage to ensure the marinade ingredients are rubbed in. Leave to marinate for at least 1 hour, or in the fridge overnight (see Get Ahead).
- Preheat a barbecue until the flames die down and the coals are glowing. If cooking indoors, heat a griddle pan until hot. Once the barbecue or pan is up to temperature, remove the steaks from their marinade and season well with salt. Cook for 3 minutes each side for medium; allow to rest for 6 minutes on a plate, under foil. Cut into thin slices and pour the resting juices over, and serve with roasted tomatoes and griddled courgettes.
