Coffee Rubbed Chimichurri Steak Roulade

Coffee Rubbed Chimichurri Steak Roulade

By: Greg - Peoria, AZ - 2016 Recipe Contest


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



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


  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