Grilled Ham Steaks with Red-eye Gravy

By davidv

This recipe is prepared using the George Foreman Indoor/Outdoor Electric Grill (K29646).

Ingredients

• Ingredients:
• 2-1/2 Tbsp. butter (for gravy)
• 2 tsp. softened butter (for ham steaks)
• 2 ham steaks (about 8 oz. each)
• 1/4 cup minced onion
• 2 tsp. flour
• 1/2 tsp. paprika
• 2 cups chicken or rich vegetable stock
• 1-1/2 tsp. instant espresso powder
• 1 tsp. whiskey (optional)
• 1/2 tsp. balsamic vinegar
• 1 Tbsp. chopped fresh herbs (such as parsley, chives, or thyme)
• Kosher salt & freshly ground pepper, to taste

Preparation

Step 1

Directions:

To make the gravy, melt 1 Tbsp. of the butter in a hot, medium-sized skillet. Add the onions and sauté until caramelized. Reduce the heat to medium, add the flour and paprika, and stir for about 3 minutes. Increase the heat to medium-high and whisk in the stock and espresso. Bring to a boil, reduce the heat to medium, and cook until the liquid thickens to a gravy-like consistency. (It should be thick enough to coat the back of the spoon.) Whisk in the whiskey, balsamic vinegar, remaining 1-1/2 tsp. butter, and fresh herbs. Season with salt and pepper. Keep warm.

Before grilling the ham steaks, rub softened butter on each side, then grill over medium heat. Cook on both sides until golden brown. Remove from the grill and cover with Red-eye Gravy. Serve