Crusted with lemon pepper and coffee, then seared to desired doneness. A fresh onion and tomato relish tops it off.
- 4 1" thick ahi steaks
- 2 Tablespoons used coffee grounds
- 2 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 1/2 cup sweet onion, chopped (Like walla walla or vidalia)
- 1/2 cup tomatoes, chopped
- 1 Tablespoon capers
- 1 Tablespoon fresh lemon juice
- 4 turns fresh cracked pepper - medium grind
- 1/8 teaspoon sea salt
- drizzle white truffle oil
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This will be the very first thing you do. It's going to have to chill.
Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.
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Roll the steaks in the mixture and coat on all sides.
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Place in a single layer, cover and refrigerate at least 30 min.
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Place the onion, tomatoes and capers in a large bowl.
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In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.
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Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes.
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Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.
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When the oil is hot, gently lay the steaks on the grill.
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Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.
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Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.
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Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil.
This dish goes great with rice or orzo!
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