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.
In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.