A Cup of Coffee Barbecue Sauced Steak

April 30, 2013
3 Ratings
Author Notes

Extra coffee, just brewed, is always a "staple" in our household. This barbecue sauce is a breeze to make, and qualifies as a pantry meal because the ingredients are readily handy in most home kitchens. Fresh orange juice can be replaced with good store bought juice - I have done it many times. The smarty pants trick is steeping the ancho chile directly into the hot coffee, and blending all the ingredients to make a great BBQ sauce that goes well with beef, chicken, pork, and even grilled portobello mushrooms. The recipe can easily be doubled and tripled. —Bevi

Test Kitchen Notes

The barbecue sauce was tasty, though it didn't have the kick I expected. Leaving the steak to marinate overnight would give it more heat. I suggest an additional sprinkle of salt before placing it on the grill! It's sweet and tangy and barbecue sauce fans will love it. —feastathome

  • Prep time 1 hour
  • Cook time 10 minutes
  • Makes enough sauce for 2 big steaks
  • 1 cup brewed coffee
  • 1 dried ancho chile, stem and seeds removed
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon kosher salt or sea salt
  • 2 tablespoons Meyer lemon juice (use a regular lemon if Meyers aren't available)
  • 1/4 cup fresh orange juice
  • dash cayenne pepper
  • two 1 1/2-inch thick steaks, prime sirloin
In This Recipe
  1. Place the ancho chile in the hot coffee and allow to steep for about 20 minutes. Add the rest of the sauce ingredients. Simmer on low heat for about 20 minutes. Turn off the heat and allow to cool slightly.
  2. Place all ingredients in a blender or food processor, and process until the ancho chile is pulverized and the sauce is a nice, thick texture.
  3. Return the sauce to the stovetop, and simmer for another 5 minutes. Turn off the heat and allow to cool slightly.
  4. Place the steaks in a large ziploc bag, and add about 1/2 cup of the sauce. Squish the steaks around so they are well covered by the sauce. Place in the refrigerator for at least a few hours, or longer if possible. Bring steaks to room temperature before grilling.
  5. Slather more sauce on both sides of the steaks. Place steaks on a hot grill, and grill to your liking. We turn the steaks over after about 4 to 5 minutes, first slathering sauce on the steak, to grill for a total of 10 minutes.

See what other Food52ers are saying.

  • krusher
  • Kukla
  • lapadia
  • em-i-lis
  • BlueKaleRoad

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.