From The Complete Coffee Book: A Gourmet Guide to Buying, Brewing and Cooking, by Sara Perry, Edward Gowans, and Judith Ann Rose.
Serves 12 as an appetizer, 6 as a main dish
When internationally known Northwest sculptor Larry Kirkland creates a new dish, he thinks about interesting combinations of flavor and texture. These tasty steak pinwheels are a testament to his culinary skills and coffee's subtle charms.
Place the steaks in the freezer for 15 minutes to chill the meat for easier slicing.
Soak the currants in 1/2 cup coffee for 30 minutes. Drain and reserve the currants.
Place the broth in a saucepan and reduce over high heat by half. Add the remaining 1/2 cup coffee, soy sauce, Worcestershire sauce, honey, spices, crushed garlic, and minced ginger and continue to boil until your marinade is reduced by half again. (This should make approximately 1 cup of thick and sweetly spicy marinade. Add more honey to taste, if desired.)
Slice the chilled flank steaks across the narrow part of the meat (across the grain) using a long, sharp knife. The slices should be very thin, about 1/8 inch thick. (Your butcher could do this.) If your slices are a little too thick, flatten them with your hand to the desired thinness.
Place the slices in a shallow pan and coat with the marinade. Cover and refrigerate for 2 hours or more.
To assemble, roll each strip into a tight roll, 1-1/2 inches across for an appetizer and 3 inches across for a main dish. As you roll, insert the currants and candied ginger inside the layers of meat.
Place the steak rolls on a foil-lined baking sheet and broil for 7 to 10 minutes, depending upon the thickness of the steak. Serve on a bed of blanched carrots and garnish with watercress.
Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.