COFFEE RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
PEPPER-CRUSTED SIRLOIN ROAST
Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Mix first 4 ingredients., Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 2 hours., Remove from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
COFFEE-CRUSTED SIRLOIN WITH JALAPEñO RED-EYE GRAVY
Steps:
- 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 an 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 a 450°F oven to finish cooking the steaks to the desired doneness. Remove the skillet from the oven; transfer the steaks to a plate and 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.
BBQ & GARLIC CRUSTED ROAST SIRLOIN W/ WINE GRAVY
Make and share this BBQ & Garlic Crusted Roast Sirloin W/ Wine Gravy recipe from Food.com.
Provided by Dannygirl
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large roasting pan, pour in red wine.
- Place beef roast on wire rack.
- Combine barbecue sauce, beef stock powder and crushed garlic and spice blend.
- Spoon onto roast and spread over the roast with the back of your spoon.
- Cover and bake to desired doneness (I do 3 hours and it is just under well-done).
- When cooked, remove roast and wire rack from pan.
- Place pan on cooktop burner and set to medium high.
- Combine COLD water and cornstarch, stir until smooth.
- When sauce is bubbling, pour in cornstarch mixture and stir constantly.
- Sauce will thicken and darken.
- When gravy has reached desired consistency, remove from heat and serve.
Nutrition Facts : Calories 635.8, Fat 34.7, SaturatedFat 13.7, Cholesterol 152, Sodium 421.3, Carbohydrate 11.8, Fiber 0.5, Sugar 2, Protein 44.3
COFFEE-RUBBED RIB-EYE
This is my beef suya (which means barbecue in Nigeria), and it's one of my favorite ways to prepare a rib-eye. It's bright. It's spicy. It's coffee. It has a nice onion flavor to it. It's everything you want in a steak, right there in the marinade.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
- Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
- Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.
RED EYE GRAVY
This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1/4 cup
Number Of Ingredients 2
Steps:
- In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.
Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO BURRITOS WITH RED CHILI GRAVY
This recipe was adapted from Neal Barnard's cookbook, "Turn Off the Fat Genes". This is so good, you won't even miss the cheese! To shorten future preparation time, make extra gravy and freeze for up to three months. You may also use canned beans instead of dried ones.
Provided by Sharon123
Categories Beans
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- To make bean filling:.
- Place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
- To make gravy:.
- Combine minced chili pepper, spices, cilantro(or parsley), onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
- Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. Serves 10.
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