Sturgeon Bay Steak Plate

Ingredients

Featured ingredient: Costa Rican Coffee 5 lb. Bag Ground

Steaks:

• • 4 (8-10 oz. each) 3/4-inch thick sirloin or ribeye steaks, well trimmed

Marinade:

• • 1/2 cup strong brewed Door County Costa Rican Coffee
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • ¼ teaspoon liquid smoke
  • 1/8 teaspoon cayenne

Potatoes:

• • 6 cups water
  • 7 medium russet potatoes, peeled and diced
  • 3 tablespoons strong brewed Door County Dublins Delight Coffee
  • 1/4 cup sour cream
  • ¼ cup unsalted butter, at room temperature
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Asparagus:

• • 1 1/2 lbs. fresh asparagus, tough ends trimmed
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ cup strong brewed Door County Caramel Latte Coffee
  • ¼ cup white balsamic vinegar
  • 1 tablespoon brown sugar

Onions:

• • 2 tablespoons unsalted butter
  • 2 medium yellow onions, sliced into ¼-inch thick rings then rings cut in half
  • 1/3 cup strong brewed Door County Dublins Delight Coffee
  • 1/4 cup dry red wine
  • 1/4 cup beef broth
  • ½ teaspoon sea salt

Instructions

Steaks:

1. Place steaks in a gallon-size resealable plastic bag
2. Stir marinade ingredients together in a small bowl and pour over steaks, then seal and shake to coat
3. Refrigerate for 1 hour

Potatoes:

1. Put water in a 3-quart pot and bring to a boil over medium high heat
2. Add potatoes and cook for 12-15 minutes or until fork tender
3. Drain potatoes well and immediately place in a large mixing bowl
4. Then add coffee, sour cream, butter, salt and pepper and beat on low speed until smooth - cover and keep warm

Asparagus:

1. Heat oven to 425 degrees and line a large baking sheet with parchment paper
2. Spread asparagus on parchment paper and drizzle with oil - use hands to rub oil evenly over asparagus
3. Sprinkle with salt
4. Bake for 20-25 minutes or until tender
5. In a small saucepan, bring coffee, vinegar, and brown sugar to a boil over medium high heat
6. Cook until mixture is reduced by 1/4, stirring often. Then remove from heat.
7. When asparagus is done, drizzle coffee mixture lightly over top and toss.
8. Cover and keep warm

Onions:

1. Melt butter in a large skillet over medium high heat
2. Add onions and cook for 6-8 minutes until onions soften, stirring often
3. Then stir in coffee, wine, broth and salt
4. Continue cooking for 6-8 minutes more or until most of liquid is evaporated, stirring often
5. Cover and keep warm
6. When onions are halfway done, heat a gas or charcoal grill to medium high heat or alternately heat a grill pan on the stovetop
7. Remove steaks from marinade and grill for 3-4 minutes per side or to 135 degrees for medium rare

To Serve:

1. Place each steak on a serving plate, add potatoes and asparagus on the side, then top potatoes with onions
2. Serve immediately - Serves 4