When you think about it, it was a dish destined to be created...and in Seattle, of course. Self-confessed java junkie Alison Jester, sous-chef at Rippe's steak house, recently coated a 12-oz filet mignon with Starbucks expresso before grilling it as a culinary experiment.
She first presses each side of the steak in a plate of medium-ground Starbucks expresso roast, and then sprinkles on a smattering of the restaurant's signature seasoning mix of coarse salt, garlic, onion and black pepper. The grilled steak is finished with a thin-crusted blackened char, reminiscent of traditional peppercorn steaks. The taste is smoky with moderate roasted coffee tones.
Another reason to visit Seattle. Soon. :)
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