COFFEE MARINATED RIBEYE WITH GORGONZOLA GRILLED PEAR
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:
4 ribeye steaks about an inch in thickness – I simply took two steaks and halved them
200 ml of strong black coffee (cold)
4 tbsp dark brown sugar
2 tbsp red wine vinegar
1 tbsp wholegrain mustard (the chunky kind)
1 tbsp fine wholegrain mustard (the smooth kind)
2 tbsp dark soy sauce
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:
2.5 tbsp red wine vinegar
1 shallot, finely chopped
25 g crumbled Gorgonzola cheese
2 tsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp walnut oil (this is expensive stuff but very well worth it… the taste that this oil yields is smooth and earthy!)
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!