Stuffed Beef Roll With a Hint of Espresso

Like butter in your coffee, adding espresso to your meat is something worth exploring. Although not a recipe for the faint of heart, this unique dish will undoubtedly impress any guest.


This dish goes great with a side of sauteed peppers.

Serves 6.


2 pounds grass-fed beef skirt steak (cut in half and pounded to ¼-inch thickness)


½ tablespoon Himalayan pink sea salt
¼ teaspoon allspice
½ tablespoon finely ground espresso
¼ teaspoon turmeric
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder

1 tablespoon ghee (can substitute grass- fed butter, coconut ghee or coconut oil)
½ teaspoon minced garlic
1 jalapeno, chopped
1 large sweet potato, shredded
1 teaspoon Himalayan pink sea salt
½ bunch kale, chopped
¼ teaspoon ginger


1. In a medium bowl, combine all the rub ingredients. 

2. Rinse your meat with cool water and pat dry with paper towels. Lay the meat out on a clean cutting board or sturdy tabletop and, using a meat tenderizer, pound until it’s about ¼ thick.

3. Sprinkle the rub all over the meat and rub until it’s evenly distributed on all sides. Marinate in the refrigerator for one to two hours. 

4. While meat is marinating, add ghee to saute pan and place over medium heat. Add garlic and onion to the pan and cook for three to five minutes. Next, add jalapenos, sweet potatoes and salt. Stir, cover and cook for five more minutes before adding the kale and ginger. 

5. Once all ingredients have been added to the pan, cover and continue cooking for about 15 minutes, making sure to give it a stir every five minutes. 

6. Once the sweet potatoes have softened, remove pan from heat and keep covered. 

7. Preheat the oven to 350 degrees. 

8. After the meat is done marinating, remove it from the refrigerator and lay it back out on your cutting board/tabletop. Transfer the sweet-potato mixture to the meat so that it is evenly spread on top. Starting at one end of the meat, fold it onto itself (and the mixture) and continue folding over until it’s completely rolled up. If it’s easier, you also can cut the large piece of meat into smaller pieces and stuff/roll those each individually. Use toothpicks to hold the meat roll together. 

9. Transfer the meat roll to a baking sheet and cook for 20 to 30 minutes, or until meat is desired doneness. 

Nutrition Facts (per serving): 351 calories, 26 grams protein, 14 grams carbs, 3 grams fiber, 21 grams fat