Coffee and rum-marinated steaks
Serves: 4
![Coffee and rum-marinated steaks](/uploads/media/720x770/01/7731-Steak%26Corgettes.jpg?v=1-0)
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
See more recipes
Nutritional information (per serving)
Calories
367Kcal
Fat
13gr
Saturates
5gr
Carbs
4gr
Sugars
4gr
Fibre
0gr
Protein
53gr
Salt
0.4gr
![Elinor Hill](/uploads/media/100x100/00/7520-Elinor-Hill-86.jpg?v=1-0)
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](/uploads/media/100x100/00/7520-Elinor-Hill-86.jpg?v=1-0)
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.