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Updated: Jul 1, 2020


Last night’s feast included coffee-marinated ribeye steaks, caramelised roasted pears with Gorgonzola cheese, walnuts and pomegranates, grilled tomatoes as well as roasted baby romaine lettuce with a Gorgonzola vinaigrette. Absolutely stunning dish and can be done easily on any grill (though a charcoal Kamado will always yield a better taste!)

So here’s what you’ll need:

  1. 4 ribeye steaks about an inch in thickness – I simply took two steaks and halved them

  2. 200 ml of strong black coffee (cold)

  3. 4 tbsp dark brown sugar

  4. 2 tbsp red wine vinegar

  5. 1 tbsp wholegrain mustard (the chunky kind)

  6. 1 tbsp fine wholegrain mustard (the smooth kind)

  7. 2 tbsp dark soy sauce

  8. 3 cloves crushed and minced garlic

Combine the marinade together and place the 4 steaks in a large resealable bag. Add the marinade and pop it in the fridge until you’re ready to grill. I let mine sit for about 6 hours.

The salad dressing goes like this:

  1. 2.5 tbsp red wine vinegar

  2. 1 shallot, finely chopped

  3. 25 g crumbled Gorgonzola cheese

  4. 2 tsp Dijon mustard

  5. 2 tbsp extra virgin olive oil

  6. 2 tbsp walnut oil (this is expensive stuff but very well worth it… the taste that this oil yields is smooth and earthy!)

  7. a pinch of granulated white sugar

Mix it all up into a sealable jar and give it a serious shaking. This vinaigrette is absolutely delicious on any salad but particularly good on the roasted baby romaine lettuce!