Coffee Marinated Steak Salad with Coffee-Infused Balsamic Vinaigrette

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Today’s post is brought to you as part of Kohana Coffee’s recipe contest.
You can vote for my recipe by clicking here!

 Hi friends! Long time, no chat.

Before I dive into today’s post, let me just apologize for my unintentionally intentional month-long hiatus (double apologies for the fact that this hiatus just so happened to coincide with National Nutrition Month… #dietitianfail). Life came at me real hard and real fast this past month and rather than add yet another stressor to the pile, I decided to take a step back and put the ol’ blog (err young blog..?) on the back burner.

But let me tell you, it feels good to be back. I have so much to tell you! Starting with a long overdue update on my ongoing digestive issues and my recent transition to the low FODMAP diet. But let’s save all that serious mumbo-jumbo for another day, shall we?
First, coffee.

 

 

I’ll be honest with you – when I first learned about the Kohana recipe contest, my mind immediately began racing with visions of Mocha Swirled Pancakes and Coffee-Glazed Muffins. I mean, what is breakfast without ALL the coffee? (Answer: nothing.) And while I’m sure those recipes will surely make an appearance in the future, I decided to go a different direction this time around. After all, this contest seemed like the perfect opportunity to challenge myself and step outside of my comfort zone. And if you’ve been hanging around here for any length of time, then you know that nothing is more out of my comfort zone than beef.

That being said, I bring you the blog’s first beef recipe…
Coffee Marinated Steak Salad with Coffee-Infused Balsamic Vinaigrette

 

 

Now, there are a few reasons it’s taken me so long to post a beef recipe on the blog:

1. I’m really not a very big fan of beef (yes, steak included.. gasp).
It just doesn’t do a whole lot for me. Sorry.
2. I’m even less of a fan of cooking beef (or any meat for that matter).
It’s just not my thing. 

For those reasons, Kyle is typically in charge of handling the meat in our house if/when we have it.

 

 

So the fact that I WILLINGLY cooked meat is shocking in itself. The fact that I felt inclined to WILLINGLY cook meat while Kyle was halfway across the globe on a business trip? Who am I???

Nevertheless, it happened – and I’m SO glad it did. This recipe is a serious game changer. The combined acidity from the coffee and balsamic vinegar make for the juiciest and most tender piece of steak imaginable. And the flavor.. oh, THE FLAVOR.

 

[tweetthis twitter_handles=”@ByteSized_RD” remove_url=”true”]Coffee’s not just for breakfast anymore! Check out this Coffee-Marinated Steak Salad w/ Coffee-Infused Vinaigrette[/tweetthis]

 

Now, I know that red meat often gets a bad rap in the nutrition world. And while I completely agree that red meat is over consumed in today’s society, I also know that it is not single-handedly responsible for the increased rates of cancer, obesity, and cardiovascular disease that we’ve witnessed over the past few decades.

All of the controversial, attention-grabbing media stories aside, there is still a substantial amount of science available to support the recommendation to limit red meat consumption below our current intake levels. If nothing else, red meat does contain higher proportions of saturated fat than most other protein choices. Now, I won’t get into all the nitty-gritty details, but the bottom line is that saturated fat is associated with increased levels of LDL cholesterol. Increased LDL cholesterol, in turn, tends to increase the risk of heart disease. All of this together adds up to a pretty compelling argument for reducing our intake of red meat.

 

 

 

That being said, I know that many people would rather take their chances with heart disease than stop eating red meat altogether. But just know that you don’t need to go vegetarian to reap the benefits of a plant-based diet. Simply changing your perspective can make the world of a difference. Rather than having meat as the star of the meal, try using it as a garnish or side dish.. not only will your health thank you, but your wallet will too!

This salad is the perfect example of how to add the flavor of steak AND still squeeze in several servings of vegetables. Tender, juicy steak – marinated in a blend of cold-brew coffee and balsamic vinegar – is broiled over a colorful blend of veggies and served atop fresh mixed greens, all before being finished with a coffee-infused balsamic vinaigrette. A restaurant-quality meal that’s ready in 20 minutes!

As always, let me know if you give this recipe a try.. Nothing makes me happier than seeing you all enjoying the recipes I post! 

 

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