Summary

Ingredients

• 15 g coffee beans
• 30 g suar, brown
• 500 ml malt beer
• 25 ml lemon juice, freshly squeezed
• 0.5 ½ chilli pepper (s), mild
• sea-salt
• 1 lemon (s), untreated, remove the zest it
• 1 kg entrecôte

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Instructions

1. For the marinade, briefly roast the coffee beans in a pan, add the sugar, caramelize and then deglaze with approx. 150 ml of malt beer. Put aside. Add the rest of the malt beer, lemon juice, chilli and salt as well as the lemon zest and mix well.
2. Cut the entrecôte into 2 equal pieces, cut the fat rim into a diamond shape with a sharp knife and add to the cooled marinade. Let it steep in the fridge overnight.
3. The entrecôte can either be cooked on the grill (approx. 4 minutes on each side at 250 ° C, direct heat, then at. 120 - 160 ° C, indirect heat) or in the oven. The core temperature should be 58 - 55 ° C.
4. Potato gratin and fresh salad taste very good with this, depending on the season.