Coffee Marinated Steak Salad with Coffee-Infused Balsamic Vinaigrette is a restaurant-quality salad that comes together in a flash. Serve it as an easy weeknight dinner or prep ahead of time to enjoy for lunch during the week! Low FODMAP & gluten-free.
Today’s post is brought to you as part of Kohana Coffee’s recipe contest.
You can vote for my recipe by clicking here!
Hi friends! Long time, no chat.
Before I dive into today’s post, let me just apologize for my unintentionally intentional month-long hiatus (double apologies for the fact that this hiatus just so happened to coincide with National Nutrition Month… #dietitianfail). Life came at me real hard and real fast this past month and rather than add yet another stressor to the pile, I decided to take a step back and put the ol’ blog (err young blog..?) on the back burner.
But let me tell you, it feels good to be back. I have so much to tell you! Starting with a long overdue update on my ongoing digestive issues and my recent transition to the low FODMAP diet. But let’s save all that serious mumbo-jumbo for another day, shall we?
I’ll be honest with you – when I first learned about the Kohana recipe contest, my mind immediately began racing with visions of Mocha Swirled Pancakes and Coffee-Glazed Muffins. I mean, what is breakfast without ALL the coffee? (Answer: nothing.) And while I’m sure those recipes will surely make an appearance in the future, I decided to go a different direction this time around. After all, this contest seemed like the perfect opportunity to challenge myself and step outside of my comfort zone. And if you’ve been hanging around here for any length of time, then you know that nothing is more out of my comfort zone than beef.
That being said, I bring you the blog’s first beef recipe…
Coffee Marinated Steak Salad with Coffee-Infused Balsamic Vinaigrette
Now, there are a few reasons it’s taken me so long to post a beef recipe on the blog:
1. I’m really not a very big fan of beef (yes, steak included.. gasp).
It just doesn’t do a whole lot for me. Sorry.
2. I’m even less of a fan of cooking beef (or any meat for that matter).
It’s just not my thing.
For those reasons, Kyle is typically in charge of handling the meat in our house if/when we have it.
So the fact that I WILLINGLY cooked meat is shocking in itself. The fact that I felt inclined to WILLINGLY cook meat while Kyle was halfway across the globe on a business trip? Who am I???
Nevertheless, it happened – and I’m SO glad it did. This recipe is a serious game changer. The combined acidity from the coffee and balsamic vinegar make for the juiciest and most tender piece of steak imaginable. And the flavor.. oh, THE FLAVOR.
Now, I know that red meat often gets a bad rap in the nutrition world. And while I completely agree that red meat is over consumed in today’s society, I also know that it is not single-handedly responsible for the increased rates of cancer, obesity, and cardiovascular disease that we’ve witnessed over the past few decades.
All of the controversial, attention-grabbing media stories aside, there is still a substantial amount of science available to support the recommendation to limit red meat consumption below our current intake levels. If nothing else, red meat does contain higher proportions of saturated fat than most other protein choices. Now, I won’t get into all the nitty-gritty details, but the bottom line is that saturated fat is associated with increased levels of LDL cholesterol. Increased LDL cholesterol, in turn, tends to increase the risk of heart disease. All of this together adds up to a pretty compelling argument for reducing our intake of red meat.
That being said, I know that many people would rather take their chances with heart disease than stop eating red meat altogether. But just know that you don’t need to go vegetarian to reap the benefits of a plant-based diet. Simply changing your perspective can make the world of a difference. Rather than having meat as the star of the meal, try using it as a garnish or side dish.. not only will your health thank you, but your wallet will too!
This salad is the perfect example of how to add the flavor of steak AND still squeeze in several servings of vegetables. Tender, juicy steak – marinated in a blend of cold-brew coffee and balsamic vinegar – is broiled over a colorful blend of veggies and served atop fresh mixed greens, all before being finished with a coffee-infused balsamic vinaigrette. A restaurant-quality meal that’s ready in 20 minutes!
As always, let me know if you give this recipe a try.. Nothing makes me happier than seeing you all enjoying the recipes I post!
Coffee Marinated Steak Salad with Coffee-Infused Balsamic Vinaigrette
|Prep:||Cook:||Yield: serves 4||Total:|
Cold-brew coffee and balsamic vinegar may seem like an unusual combo, but combine them as a marinade and they make for the juiciest and most flavorful steak! Broil atop of a colorful mix of veggies and serve over leafy greens for an easy, restaurant-quality salad. Low FODMAP & gluten-free.
- For the steak:
- 1 lb flat iron steak, about 1" thick, trimmed of fat
- 1/4 cup cold brew coffee concentrate (I used Kohana)
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- For the roasted veggies:
- 5 oz grape tomatoes, halved lengthwise
- 5 oz green beans, washed and trimmed
- 2 tsp olive oil
- For the salad:
- 8 cups mixed greens
- 6 tbsp walnuts, chopped
- 1/2 cup goat cheese, crumbled
- For the dressing:
- 3 tbsp cold brew coffee concentrate
- 3 tbsp balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tsp pure maple syrup
- 1 tsp Dijon mustard
- salt and pepper, to taste
- To marinate steak, place in a gallon-size ziplock bag. Add 1/4 cup cold brew concentrate, 2 tablespoons balsamic vinegar, and toss to coat. Seal ziplock bag and allow steak to marinade at room temperature for 1 hour prior to cooking.*
- Line a large baking sheet with parchment paper and set aside. Preheat broiler and place oven rack 6 inches from heat.
- Place green beans and tomatoes on lined baking sheet and toss with 2 teaspoons olive oil to coat. Spread vegetables in an even layer.
- Place a wire rack on the baking sheet over the vegetables. Carefully remove steak from marinade bag (allowing excess marinade to drip off) and discard marinade. Place the steak on the center of the wire rack and season with salt and pepper.
- Place the baking sheet with vegetables and steak in preheated oven and broil for 8 minutes. Remove from oven, flip steak, and return to oven for another 5-6 minutes, or until steak has achieved desired doneness. Remove steak from rack and allow to rest for 5 minutes before thinly slicing into strips (cutting across the grain).
- While steak is cooking/cooling, whisk all dressing ingredients together in a small saucepan. Bring to a boil. Reduce heat to low and simmer 5-10 minutes until dressing has begun to thicken. Remove from heat and set aside.***
- Toss all salad ingredients together and evenly distribute among 4 dishes. Top each salad with roasted vegetables and steak. Drizzle with dressing immediately before serving.
* Alternatively, you can marinate the steak for up to 24 hours in the refrigerator prior to cooking. For this recipe, I opted to cook the steak in the oven.. but this marinade is also great for summer grilling!
** Optional: Feel free to add chickpeas or cooked quinoa for extra protein and staying power.
*** Reducing the vinaigrette helps to meld the flavors and create a more flavorful dressing. However, you can alternatively just combine the dressing ingredients in a jar and whisk to combine.
Prep time does not include time needed for marinating.