- 30 min
Allergens: Peanut, Gluten, Mustard, Nut, Dairy, Soy, Sulphite, Wheat, Sesame
Put the coffee in 1/2 cup of boiling water (double for 4 ppl.) and let it steep for 3 minutes.
Chop the shallot and mince the garlic.
Filter the coffee to remove grains.
Cook the barley
In a pot, add 1 ½ cups of water (double for 4 ppl.) and the barley, and bring to a boil. Reduce heat to low, cover and let cook until barley is al dente, about 30 minutes.
Add a bit of water if needed.
Make the coffee and wine sauce
In a saucepan, combine coffee, red wine, demi-glace powder, thyme and sugar. Bring to a boil, then let simmer until it thickens, about 2-4 minutes. Remove from heat and add salt and pepper.
Cook the steak
Rub the steaks with the Montreal steak spices. In an oiled pan over medium-high heat, cook the steaks about 3 minutes per side, or until the desired doneness. Set aside the steak to let it rest. Keep the pan for the next step.
Cook the grapes and veggies
Reduce heat to medium. Add 1 Tbsp of olive oil (double for 4 pers.) and sauté garlic, grapes, spinach and shallots for 5-6 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper to taste.
Serve the steak with the barley and the spinach-grape side. Add red wine coffee sauce on top of the steak.