Chop shallots and mince garlic.
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.
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.
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.
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.
Serve steak with barley and spinach-grape side. Add red wine and coffee sauce on top of steak.
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- 2 French shallots
- 2 garlic cloves
- 1 ½ cups pearl barley
- 3 cups water
- 1 cup brewed Van Houtte® Original House Blend recyclable K-Cup® pod coffee
- 1 cup red wine for cooking
- 1.5 tbsp. demi-glace sauce base
- 2 sprigs thyme
- 2 tsp. white sugar
- 4 AA beef steaks for grilling
- Salt and pepper to taste
- 2 tbsp. Montreal steak spice mix
- 2 tbsp. olive oil
- 240 g red grapes
- 200 g baby spinach
- 2 tbsp. balsamic vinegar