|May 21, 2018

Sirloin Steak With Rosemary-Coffee Marinade

By Bulletproof Staff
Reviewed for Scientific Accuracy

Sirloin Steak With Rosemary-Coffee Marinade

Steak marinade recipe & content provided by Ryan Carter, Live Vitae

Recently, I’ve been experimenting with rosemary in my Bulletproof Coffee, and thought, why not turn it into a steak marinade? Rosemary contains anti-inflammatory and anti-cancer properties. And, when added to marinades, rosemary keeps fat from oxidizing at high heat. When I drank my rosemary coffee with a morning steak, I noticed the flavors work very well together.

The steak marinade recipe calls for Bulletproof Coffee made with a French press. Just drop the rosemary sprigs into your press, and the hot water releases its essentials oils, increasing the polyphenol content of your coffee.

Plan ahead and make the coffee well before you’re ready to eat, so that it can cool to room temperature before marinating your steak in it.

The marinade flavors are subtle and not overpowering — just enough in the background to wow you. Use decaffeinated coffee if cooking in the evening.

Sirloin Steak With Rosemary-Coffee Marinade

Rosemary coffee steak marinadeStart to Finish: 75 minutes (15 active)


  • 12 ounces grass-fed sirloin steak
  • 1-3 ounce avocado, sliced
  • 1 medium zucchini, sliced in ½-inch rounds
  • 10 cups lacinato kale, chopped (can also use black or Russian kale)
  • 2 ounces quality green olives, pitted and sliced
  • Few sprigs of rosemary
  • 1/2 tablespoon grass-fed butter or ghee
  • 2 ½ tablespoons ground coffee


  1. Using a French press, pour 7 ounces of water over your ground coffee. Add rosemary sprigs while coffee is still hot to make an infusion.
  2. Once coffee is completely cooled, pour over steak in a glass dish to marinade for a minimum of one hour. If cooking in an hour’s time, leave the steak out at room temperature. Otherwise, refrigerate.
  3. Remove the steak from the fridge and from the marinade. Pat steak dry and allow to come to room temperature.
  4. Preheat a well-seasoned cast iron skillet to high.
  5. Add the zucchinis and allow them to lightly brown on each side around — a few minutes on each side.
  6. Saute the kale in a wide saucepan with the butter on medium heat until slightly heated and remove.
  7. Turn the griddle pan to medium and add the steak to the pan and leave for 2-3 minutes and then turn over and repeat.
  8. Remove from the pan and allow to rest for at least half the cooking time.
  9. Plate the vegetables, avocado and olives on the plate. Slice the steak and season to taste.

Serves: 2

Nutritional Information (Per Serving):

  • Calories: 419.9
  • Protein: 43.7g
  • Carbs: 15.7g
  • Fiber: 6.8g
  • Sugar: 4.4g
  • Net Carbs: 8.7g
  • Fat: 22.1g
  • Saturated Fat: 5.8g
  • Polyunsaturated: 1.6g
  • Monounsaturated: 8.2g
  • Trans fat:
  • Cholesterol: 111.4 mg
  • Sodium: 630.5mg
  • Potassium: 1449.9 mg
  • Vitamin A: 8340iu
  • Vitamin C: 117.5mg
  • Calcium: 189.9mg
  • Iron: 5.3mg
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