Coffee-Crusted Sirloin with Jalapeno Red-Eye Gravy

"This concoction, along with pinto beans and Dutch oven biscuits, filled many a belly between Texas and the stockyards in Kansas City. The dry rub for the steaks, made with ground coffee beans, doesn't taste anything like it sounds. Give it a try, lest folks take you for a greenhorn, padnah." From the cookbook, Fresh, by Terry Conlan. Cal 236 Fat 6 g

110
Coffee-Crusted Sirloin with Jalapeno Red-Eye Gravy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup ground coffee beans

  • ¼

    tsp garlic powder

  • ½

    tsp black pepper

  • ½

    tsp salt

  • 4

    4 oz all-natural sirloin steaks, trimmed

  • 1

    tsp canola oil

  • 1

    cup brewed coffee

  • 1

    cup beef stock

  • ¼

    cup jalapeno jelly

  • 1

    Tbsp brown sugar

  • 1

    Tbsp lemon juice

  • 2

    tsp cornstarch, dissolved in a little additional coffee

Directions

Preheat oven to 450 degrees F. Combine 1/2 cup ground coffee, garlic powder, pepper and salt in a flat-bottom soup bowl or pie plate. Dredge the steaks in the mixture, coating both sides. Heat the canola oil in a cast-iron skillet with a ovenproof handle over high heat. Spray the steaks with nonstick cooking spray. Sear the steaks in the skillet, turning to sear both sides. Transfer the skillet to oven. Cook until desired doneness. Remove the skillet from the oven; transfer the steaks to a plate, cover to keep warm. Combine 1 cup brewed coffee and the stock in the hot skillet, stirring with a wooden spoon to incorporate all the brown bits. Cook over medium-high heat until the liquid is reduced to 1 cup. Add the jelly, brown sugar, lemon juice, cornstarch mixture and any accumulated juices from the steaks; mix well. Serve the gravy over the steaks.


Nutrition

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