Coffee Marinated Steak & Eggs

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • 2 Bavette steaks
  • 4 Eggs
  • A good pinch of chilli flakes
  • Watercress to serve
  • For the marinade;
  • 250g Strong black coffee, cooled to room temperature
  • 50ml Balsamic vinegar
  • 50g Soft brown sugar
  • 50g Wholegrain mustard
  • 1 Small red onion, finely chopped
  • 2 Cloves of garlic, crushed
  • 35ml Olive oil
  • This is a great breakfast or brunch dish – particularly if you need to blow the cobwebs away after a heavy night! The steak can be marinated the night before, just be sure to reserve half the marinade for cooking and to bring the marinated steak up to room temperature before cooking…

    Mix the marinade ingredients together in a bowl, put the steaks in a snug dish or re-sealable bag with half the marinade, ensuring they are coated and pop the other half in the fridge.

    Marinate for 1 – 12 hours.

    When ready to cook, bring the marinated steak and reserved marinade up to room temperature for at least an hour and pre-heat a grill pan in Roccbox until nice and hot.

    Remove the steaks from the marinade and season well. Cook for 3-4 minutes on one side, flip over and cook for a further 2-3 minutes on the other side, depending on the thickness of the steak. Use the reserved marinade to baste and coat the steaks all the time during cooking to really maximise the flavour!

    Remove the steaks and set to one side to rest while you cook the eggs in a clean pan. Add a lug of oil to a pan, crack in the eggs, season and top with chilli flakes before turning Roccbox down to half heat and cooking the eggs for around 3 minutes.

    To serve, slice the steaks against the grain and serve with watercress and runny eggs.

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