Southerners are big on barbecue (as are Easterners, Westerners, and Northerners.. but of course, as southerners, we must declare this love loudly!) But no matter how many barbecues I've been to (sure thing that's plenty!) or cook-off shows I've watched, I had yet to hear the word "vanilla" mentioned closely to "barbecue." So, naturally, I was highly intrigued to see this recipe from Nielsen-Massey Vanillas and naturally, I asked them if I could share it with you... because it would make a super delish dish twist for any Father's Day, Fourth of July, or other barbecue gatherings you have planned this year. Enjoy...
Kona Rubbed Strip Loin
“Vanilla extracts are perfect in savory dishes – especially in marinades and rubs. They add a depth of flavor and actually enhance the natural flavor of the meat,” said Craig Nielsen, chief executive officer of Nielsen-Massey. “I’ve been known to use the flavors of vanilla for my own summer BBQs.”
Ingredients:
8, 6 oz New York strip steaks
Marinade:
1 qt. Kona coffee, brewed extra strong and chilled
1/4 cup Kona coffee grounds
1/2 cup chipotle peppers
1/4 cup rice wine vinegar
1/8 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Coffee Extract
6 cloves garlic, peeled and chopped
3 shallots, peeled and chopped
4 sprigs of thyme, chopped
3/4 cup brown sugar
1/2 bunch scallions
1 cup salad oil
Combine all of the solid ingredients in a food processor and blend. Slowly add the coffee and salad oil and blend until all of the ingredients are combined. Cover the steaks in the marinade and cover with plastic wrap so the marinade covers the entire surface area of the meat. Marinate for at least 4 hours. After marinating, remove and dry off the steaks. Season with salt and pepper, and grill to your desired temperature.
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