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15
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1 teaspoon oil
1 7-ounce smoked ham steak,
¼ inch thick
½ cup brewed espresso
1 teaspoon granulated sugar
1 tablespoon unsalted butter, chilled
1. Put the oil into a 10-inch skillet over
medium-high heat. Once the oil is hot
and shimmers, add the ham steak.
Cook until browned, about 5 to 6
minutes per side. Remove ham to a
plate and set aside.
2. Add the espresso to the skillet and stir
with a wooden spoon, scraping up any
bits on the bottom of the pan. Stir in the
sugar to dissolve. Simmer the espresso
until it has reduced by about one-third
to one-half. Right before taking the pan
off the heat, swirl in the butter until
incorporated. Remove the pan from
the heat.
3. Slice the steak in half and spoon gravy
over the top or serve on the side.
Espresso-Marinated
Flank Steak
Espresso becomes the star in this
easy-to-prepare marinade.
Makes 4 servings
1 cup brewed espresso, cooled
2 tablespoons molasses
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 pound flank steak
1 teaspoon kosher salt
1. Whisk together the espresso, molasses,
lemon juice, apple cider vinegar and
both peppers in a bowl. Add the flank
steak and make sure it is submerged in
the marinade. Cover with plastic wrap
and refrigerate overnight.
2. Preheat a Cuisinart
®
Griddler fitted with
grill plates in the open position to Sear.
When grill is ready, remove as much
excess marinade as possible from the
meat and season with the salt. Grill
about 5 to 6 minutes per side for
medium rare.
3. Let steak rest for 5 minutes before
slicing and serving.
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