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Sturgeon Bay Steak PlateSturgeon Bay Steak Plate

Sturgeon Bay Steak Plate


By: Mary S. - Ada, OK - 2017 Recipe Contest Submission

"By having the Costa Rican Coffee in the steak marinade, Dublins Delight Coffee in the potatoes and onions, and Caramel Latte Coffee in the asparagus, it creates the subtle flavor of Door County Coffee found in every bite."

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

Featured ingredient: Costa Rican Coffee 10 oz. 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