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Recipe Detail Page
Espresso & Herb Marinade for Beef
Summer 2016
The flavours in this beef marinade are for the most part tried and true but for the addition of some strong espresso, which lends a lip-smacking depth of flavour to the finished beef. If you don’t have an espresso machine, order a double espresso from the nearest coffee shop and store in the fridge until you’re ready to make the marinade. Make up for any shortage in measure by topping up with water. This makes for a great steak to serve with homemade fries.
Makes enough marinade for 2 lbs (1 kg) beef
⅓ cup (80 mL) espresso, cooled
3 tbsp (45 mL) olive oil
⅓ cup (80 mL) Worcestershire sauce
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
6 cloves garlic, peeled and roughly smashed with the side of a knife
2 tsp (10 mL) chopped rosemary
1 tbsp (15 mL) chopped thyme
2 tsp (10 mL) salt
1 tsp (5 mL) coarsely ground black pepper
1 Whisk together espresso, oil, Worcestershire, vinegar and Dijon in a glass baking dish large enough to accommodate the beef. Stir in garlic, herbs, salt and pepper. Add beef, turn to coat and refrigerate until ready to cook. Remove from marinade and season lightly with additional salt and pepper.
Makes enough marinade for 2 lbs (1 kg) beef
