Grilled Steak With a Red Wine & Coffee Sauce

with Barley, and a Spinach & Grape Warm Salad

  • 30 min
Family Friendly
High in fiber
High Protein
Beef
Raw
A great classic, revisited! An original and deep-in-flavor steak sauce made with red wine and Van Houtte® Original House Blend coffee. Paired to perfection with a steak, this new discovery may easily become a family favourite!

Allergens: Peanut, Gluten, Mustard, Nut, Dairy product, Soy, Sulphite, Wheat, Sesame
Red wine and Coffee Grilled Steak
In collaboration with

Van Houtte

Ingredients

1
French Shallot(s)
1
Garlic Clove(s)
2 tbsp
Van Houtte® Original House Blend
1
Coffee Filter(s)
3/4 cup(s)
Pearled Barley
1/2 cup(s)
Cooking Red Wine
11 g
Demi-Glace Sauce Base
2 g
Thyme
1 tsp
White Sugar
2
Beef, Grilling steak AA
1 tbsp
Montreal Steak Spice Mix
1 tbsp
Olive Oil (not included)
120 g
Red Grapes
100 g
Baby Spinach
1 tbsp
Balsamic Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
728 kcal
Total fat
21 g
Saturated Fat
8 g
Sodium
2 g
Total Carbohydrate
86 g
Fiber
15 g
Sugar
15 g
Proteins
37 g

Instructions

Prepare ingredients
1

Prepare ingredients

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
2

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 reduction
3

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
4

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
5

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
6

Serve

Serve the steak with the barley and the spinach-grape side. Add red wine coffee sauce on top of the steak.