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Coffee Marinated Steak

It is sad to say (speaking for myself of course) but there are presently more coffeehouses in London than there are alehouses. London pubs have existed since the Middle Ages but are now closing down at an alarming rate. Whereas coffee shops, which came into being in the middle of  the seventeenth century are  now proliferating at an amazing rate. 

  The Turk’s Head was the first coffeehouse to open in London (1652) and was located in St. Michael’s Alley, off Cornhill, and in the centre of the financial district of the City. (now the site of the Jamaica Wine House pub)

Apparently one Pasqua Rosee, an Ottoman Smyman, shortly after arrival in England quarrelled with his employer, a coffee merchant by the name of Daniel Edwards. Rosee joined up with Edward’s coachman and the two of them started the “The Turk’s Head”, which later became known as just the Pasqua Rosee.  His first customers were a group of City traders from the Levant Company, which organised and determined business with the Ottoman Empire.

As the demand for coffeehouses increased the people frequenting them began forming fraternities; Lloyd’s of London started out as a coffeehouse. The diverse clientele of St.James’s, White’s, Will’s and the Grecian coffeehouse establishments became known as the “wits” for their intelligent and gossip-riddled conversation.

Until recently coffee was only known as a drink but nowadays it is frequently used in cooking because its acidity, and bitterness combine well with earthy, strong or sweet ingredients. It blends well with beef, lamb or pork and dark meat fowl; in fact, most entrée dishes prepared with coffee will not taste like coffee at all. Just how much or how strong you need to brew it depends on the recipe. Generally a rich strong cup, single or double strength is required but sometimes  the ground beans as a spice. For your first cooking with coffee experiment, why not try this week’s recipe for marinated steak.

Coffee Marinated Steak
Serves 4

2 tablespoons crushed peanuts
6 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup peanut sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds sirloin steak


1. Saute peanuts in butter for 20 seconds. Add onion and garlic and saute 1 to 2 minutes.
2. Combine coffee with peanut sauce, vinegar, Worcestershire, and peanut mixture in a bowl.
3. Place steak in a bowl and pour half the marinade over it. Saving the rest for cooking. Chill and let marinate for 6 to 8 hours or overnight, flipping a few times.
4. When ready to serve, preheat grill to medium-high heat. Remove steak from marinade and place steak on grill. Cook steak, marinating often, until desired degree of doneness. Let rest before cutting. - Fly at a Smile-Price