The Korean cuisine often uses ground coffee for pork chops or steaks. The coffee gives the meat a level of spiciness and earthy flavor. This is perfectly balanced with the sourness and spiciness of the fresh Argentinian chimichurri sauce. Finally this flavorful dish is garnished with a freshly made vinaigrette with aromatic tarragon.

Servings: 2
Prep time: 50 minutes
Difficulty: 🍳 🍳 🍳 (3/5)


  • Steak:
    • 2 beef thigh slices (~200 g – 7 oz each | 2,5 cm – 1 inch thick)
    • 1 tablespoon of salt
    • 1 tablespoon of pepper
    • 2 tablespoons of ground black coffee
    • 2 tablespoons of extra virgin olive oil
  • Mushroom vinaigrette:
    • 500 g ( 1 lbs) of button mushrooms
    • 2 stems of green garlic
    • 2 small red onions
    • 100 ml (1/2 cup) of extra virgin olive oil
    • 30 g (1 oz) of butter
    • 50 ml (1/4 cup) of apple vinegar
    • 2 tablespoons of pickled tarragon
    • 1 teaspoon of each salt and pepper
  • Chimichurri sauce:
    • 10 thin stems of parsley leaves
    • 8 basil leaves
    • 4 cloves of garlic
    • juice of a half lime
    • 3 tablespoons of extra virgin olive oil
    • 1 tablespoon of apple vinegar
    • 1/2 teaspoon of chilly pepper paste
    • 1 pinch of each salt and pepper


I know it sounds crazy to put coffee on a steak, but trust me, the effect will blow your mind. I first tasted pork chops grilled with ground coffee at a Korean restaurant in Berlin, and I was amazed.


First, dry your beef steaks with some paper towels. Then sprinkle some salt and pepper on them. Distribute the ground coffee as well on top.


Use your hands to rub the spices into the fibers of the meat. Turn the steaks over and season those side too. Use your hands to rub some seasoning also on the sides of the steaks. Let the meat rest for 20 minutes to absorb the flavors.


In the meanwhile you can make the vinaigrette. Take the button mushrooms, wash them well in a mash strainer and let them dry for 5 minutes. Wipe them with some paper towels as well to completely dry the mushrooms. Cut the bigger pieces in half or in quarters. Let the smaller pieces as they are. Roughly slice 2 small red onions and cut 2 stems of green garlic into 2,5 cm (1 inch) slices.


In a frying pan add 6 tablespoons of extra virgin olive oil. Set the  burner to medium high and add the mushrooms. WARNING: As the heat is  high you will need to toss the mushrooms constantly. Sauté the mushrooms for 3-4 minutes until they get a bit of color.


After the mushrooms turn a bit brown add 30 g (1 oz) of butter and continue sautéing them. After 2-3 more minutes they should have a nice golden color. Add the onion and green garlic slices and stir them in. Continue sautéing them until they get a bit soft. Add a teaspoon of each salt and pepper and pour 50 ml (1/4 cup) of apple vinegar on the edges of the pan (this will help it to evaporate easier and it will not boil the mushrooms, but flavor them).


Chop some pickled tarragon into smaller pieces and add them  to the vinaigrette. Stir them in and cook it until most of the vinegar is absorbed/evaporated (around 2-3 minutes).


Put the vinaigrette into a large bowl and press it down, so the flavors can absorb easier. Pour another 3-4 tablespoons of extra virgin olive oil on top and let it sit in a cold place.


Brush the electric grill with 2 tablespoons of olive oil with a help of a kitchen brush or your hands.


Turn on the grill and put on the steaks. Each side needs around 2 minutes only. This way the stakes will have some nice grill marks and will be medium rare.


When the stakes are ready put them on a plate or on a cooling rack. Let the meat stay for around 10 minutes before cutting it, this way it be full of juice.


While the meat is resting you can make the sauce. The chimichurri is made of very basic ingredients and it gives the meat a good punch of acidity. In a food processor or a blender put a roughly chopped small red onion along with 4 garlic cloves. Blend them together for 1 minute. Add the parsley and basil leaves into the blender. Pour 3 tablespoons of olive oil, 1 tablespoon of apple vinegar and a juice of a half lime. Add a half a teaspoon of chilly pepper paste too. Sprinkle it with a pinch of salt and pepper.


Blend them together for 2-3 minutes. Scrape the sides of the blender from time to time if needed. Spoon out the chimichurri sauce into a small bowl.


After the meat rested for 10 minutes slice them diagonally. The contrast of the black crust and the juicy pink inside looks very delicious. On a plate place the steak slices and spoon some cold mushroom vinaigrette. Add some chimichurri sauce on top of the meat. Optionally you can squeeze some lime juice on  top of the meat. Your fancy dinner is done in less then an hour. Enjoy it!


  • beef thigh slices > beef skirt cut
  • red onion > shallot
  • green garlic > garlic cloves
  • pickled tarragon leaves > fresh tarragon leaves
  • basil leaves > oregano leaves
  • lime > lemon