Preparation
- 1
Chop shallots and mince garlic.
- 2
In a pot, add water and 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.
- 3
In a saucepan, combine coffee, red wine, demi-glace sauce base, thyme and sugar. Bring to a boil, then let simmer until it thickens. Remove from heat and season with salt and pepper.
- 4
Rub steaks with Montreal steak spice mix. In an oiled pan over medium-high heat, cook steaks about 3 minutes per side or until desired doneness. Set steaks aside and let rest. Keep pan for next step.
- 5
Reduce heat to medium. Add olive oil to pan and sauté grapes, spinach, garlic and shallots for 5-6 minutes. Remove from heat. Stir in vinegar and season with salt and pepper.
- 6
Serve steak with barley and spinach-grape side. Add red wine and coffee sauce on top of steak.
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Ingredients
- 2 French shallots
- 2 garlic cloves
- 1 ½ cups pearl barley
- 3 cups water
- 1 cup brewed Van Houtte® Original House Blend recyclable K-Cup® pod coffee
- 1 cup red wine for cooking
- 1.5 tbsp. demi-glace sauce base
- 2 sprigs thyme
- 2 tsp. white sugar
- 4 AA beef steaks for grilling
- Salt and pepper to taste
- 2 tbsp. Montreal steak spice mix
- 2 tbsp. olive oil
- 240 g red grapes
- 200 g baby spinach
- 2 tbsp. balsamic vinegar