Coffee Rubbed Chimichurri Steak Roulade

Ingredients

Featured ingredient: Private Reserve Coffee 10 oz. Bag Ground

• ¾ lb sirloin steak, pounded, to ½ inch thickness
• 1 tablespoon finely ground Door County Private Reserve coffee
• 1 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoons allspice
• ½ teaspoon smoked paprika
• 1 teaspoon sea salt
• 1 cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 1 clove garlic, minced
• 1 tablespoon balsamic vinegar
• ¼ cup olive oil
• 2 tablespoon finely grated parmesan cheese
• ¼ cup red or yellow bell pepper, finely diced
• ½ teaspoon salt
• 2 tablespoons olive oil

Instructions

1. Combine coffee, sugars, chili powder, garlic powder, allspice, paprika and salt.
2. Rub about 1 tablespoon on each steak (both sides). Pressing mixture into steak.
3. In a food processor, combine parsley, cilantro, garlic, balsamic vinegar and 1/4 cup olive oil. Pulse until smooth and well combined.
4. Stir in parmesan, bell pepper and salt. Spread mixture on steak and roll meat around mixture. Secure roulade with a toothpick.
5. Heat olive oil in a large skillet over medium heat. Fry roulades, turning to brown on all sides. Continue to cook until desired temperature is achieved. Serve with rice.

Serves 4