Grilled Steak with a Red Wine and Coffee Reduction

Preparation

• 1

  Chop shallots and mince garlic.
  

• 2

  In a pot, add water and barley, and bring to a boil. Reduce heat to low, cover and let cook until barley is al dente, about 30 minutes.

  Add a bit of water if needed.

• 3

  In a saucepan, combine coffee, red wine, demi-glace sauce base, thyme and sugar. Bring to a boil, then let simmer until it thickens. Remove from heat and season with salt and pepper.
  

• 4

  Rub steaks with Montreal steak spice mix. In an oiled pan over medium-high heat, cook steaks about 3 minutes per side or until desired doneness. Set steaks aside and let rest. Keep pan for next step.
  

• 5

  Reduce heat to medium. Add olive oil to pan and sauté grapes, spinach, garlic and shallots for 5-6 minutes. Remove from heat. Stir in vinegar and season with salt and pepper.
  

• 6

  Serve steak with barley and spinach-grape side. Add red wine and coffee sauce on top of steak.
  

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