From: Chef Amanda Reeves, Amanda's Bistro, Mexico Beach, FL. This recipe was a runner-up in the 2007 Peanut Advisory Board recipe contest. Yield: 6 servings.
1 Tbsp. garlic, minced
½ cup Kahlua™ coffee liqueur
½ cup creamy peanut butter
1 Tbsp. soy sauce
¼ cup hot coffee, brewed
6 marbled steaks, 8 oz. each, flat iron or rib eye
Whisk together first 4 ingredients in medium bowl. When smooth paste forms, add coffee a little at a time while continuing to whisk. Reserve ½ liquid for later preparation as a sauce. Place other half in shallow dish with steaks and marinate for at least an hour, preferably 2-6 hours, under refrigeration.
Remove marinated steak and cook on hot grill or hot skillet. On a grill, turn ¼ of a turn for grill marks, flip and continue to cook until desired temperature is reached. In skillet, sear steak on both sides, then finish in 400° oven on a roasting pan on middle rack until desired temperature is reached.
While steak is cooking, place reserved marinade into medium saucepan over medium heat. Let marinade reduce until it reaches nape (coating) consistency; turn heat down to low if sauce begins to burn on sides of pan. Remove steak from grill or oven.
Plate steaks and spoon sauce over steak. Serve immediately.