Pepper Coffee Steak Recipe

Steak

Tuna

Ingredients

• Coarse ground dark roast coffee beans (French Roast or Espresso)
• Coarse ground black pepper

Preparation

Mix about 1/3 coffee beans and 2/3 pepper

Instructions

1. Coat steaks with olive oil and Worcestershire sauce
2. Season with garlic powder
3. Coat steaks with heavy layer of coffee/pepper mixture.
4. Let sit for 30 minutes to 2 hours
5. Sear on a very hot grill and cook to your favorite doneness

This coffee/pepper mixture works well with grilled salmon or tuna replacing Worcestershire with lemon juice and garlic powder with dill.

Steak Wrapped in Beer-Bacon with Mushroom Sauce

Ingredients: 6 slices bacon, 1 bottle dark beer, 2 steak, salt, pepper, 150 grams mixed mushrooms, 175 grams button mushrooms, 100 ml beef stock,

Steak wrapped in beer-bacon:
Lay 6 slices ontbijtspek in a bowl and pour 1 this brown beer bottle. I choose this time for a bottle Maredsous beer). Cover the dish and leave to marinate for at least an hour in the refrigerator. Preheat the oven to 180 degrees. Put each on steak to 3 slices bacon and bind it down with kitchen twine. (set the beer aside, you need this for the mushroom sauce). Season the steak with salt and pepper. Cook the steak at both sides to brown in hot butter. Place the steak in an ovenprppf dish and put the ovenproof dish about 8 minutes in the preheated oven.

Mushroom Sauce:
Bake in hot oil 150 grams sliced mixed mushrooms and 175 grams button mushrooms until the mushrooms are tender. Add 100 ml beef stock and the beer (left from the steak). Bring to the boil so it thickens slightly. Place the steak on a plate. Shovel the mushroom sauce over it. Serve with the Suisse potato pancakes and a salad. Enjoy!

Braised Gammon Steak with Leeks

Ingredients: 2 gammon steaks, salt, pepper, 1 garlic clove, 2 leeks, thyme, 250 ml vegetable stock, 1 tablespoon mustard,

Season 2 gammon steaks with salt and pepper. Bake the gammon steaks in hot butter on both sides brown, remove the gammon steaks from the pan and keep it separate. Bake in the remaining fat 1 finely chopped garlic clove, 2 chopped leeks and thyme. Stir fry about 3 minutes. Add 250 ml vegetable stock and 1 tablespoon mustard. Bring all to the boil. Put the gammon steaks back into the pan, lower the heat and let the it simmer for about 40 minutes on low heat with the lid on the pan. Serve, for example, with baked potatoes. Enjoy!

Steak with Mushrooms

Ingredients: 2 steaks, salt, pepper, 125 grams mushrooms, dash of madeira, 75 ml stock, 50 ml cream,

Season 2 steaks with salt and pepper. Bake the steaks, the way you prefer, in hot butter. Remove the steaks from the pan and keep warm. Bake in the remaining fat 125 grams sliced mushrooms to soft. Add a dash of madeira and let the alcohol evaporate. Then add 75 ml stock and 50 ml cream and let the sauce reduce by half. Serve the steaks with mushroom sauce and, for example, a salad and potato croquettes. Enjoy!

Steak with Onion Sauce

Ingredients: 2 onions, 330 ml ale, salt, pepper, 1 bay leaf, worchester sauce, 1/2 tablespoon sugar, 2 steak,

Number of persons: 2

Bake on medium heat 2 onions sliced in rings in butter about 10 minutes until the onion is light brown. Add 1 bottle ale and let the alcohol evaporate and thicken. Bring to taste with salt, pepper, 1/2 tablespoon sugar and a dash worchester sauce. Add 1 bay leaf and leave for 10 minutes on low heat simmer. Meantime grill 2 steaks. Serve the steak with onion sauce, French fries and a salad. Enjoy!

Ciabattini Steak Speciale

Ingredients: 2 ciabattini bread, 1 onion, 1 red pepper, 4 thick slices bacon, 2 steak, salt, pepper, lettuce, cheddar cheese,

Number of persons: 2

Bake 2 ciabattini breads according pack instructions. Bake in hot oil 1 sliced onion with 1 red pepper cut in strips until the onion is soft. Bake in a hot grillpan 4 thick slices bacon until crispy. Remove from pan and keep warm. Season 2 steaks with salt and pepper. Grill the steak on both sides. Put on the ciabattini lettuce. Put on the lettuce the red pepper and onion, then the steak, 2 slices bacon and some cheddar cheese. Serve with an extra salad. Enjoy!

Steak au Poivre

Ingredients: 3 steak, salt, pepper, dash of Madeira, 100 ml stock, 1 tablespoon cream, 1 tablespoon crushed peppercorns, 1 teaspoon tomato ketchup,

Number of persons: 3

Preheat the oven to 120 degrees. Sprinkle 3 steaks with salt and pepper. Bake in hot oil on medium heat the steaks on both sides 4 minutes. Place the steaks in an ovenproof dish and place the ovenproof dish in the oven to keep it warm. Put in the remaining fat a dash of Madeira and 100 ml stock. Let reduce by half. Turn off the heat and add 2 tablespoons cream, 1 tablespoon crushed peppercorns and 1 teaspoon tomato ketchup. Stir well. Serve the steak with the sauce, a salad and fries. Enjoy!

Burgundy Steak Salad

Sorry for the long post delay, we went out of town for the weekend and didn’t get to the grocery until this morning. But we’re back with a fast and flavorful recipe that’s definitely one of our favorites!

Burgundy Steak Salad

The cut of meat isn’t so critical for this, we’ve never actually used ‘top loin’. Try a sirloin or a ribeye, both will do just fine. Also, 2 cups of shallots?!? That’s nuts I tell you! We use more like 1/2 cup. Makes 4 servings.

INGREDIENTS
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
2 boneless top loin steaks (10 oz each)
2 tablespoons olive oil
2 cups shallots, thinly sliced
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 tablespoon packed dark brown sugar
3 tablespoons unsalted butter
1 head escarole, torn into 1-inch pieces or bag of mixed greens

DIRECTIONS
Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere.

Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total.

Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. (Beef will continue to cook as it stands.) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes. Stir in wine, vinegar, and brown sugar and cook 3 minutes. Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened. Pour any meat juices accumulated on cutting board into sauce.

Cut steaks into 1/4-inch slices and serve over escarole. Spoon shallots and sauce over steak.

Vietnamese Steak Sandwiches

We don’t eat steak often, if ever, and when we do we cringe at the prices of some of the nicer cuts. We ended up using a package of pre-sliced sandwich steak, don’t even know what cut it was, but it was in our price range. Sliced thinly enough, any cut can be tender enough to use in this recipe.

Vietnamese Steak Sandwiches

Recipe from Everyday Food. Makes 4 sandwiches.

INGREDIENTS
1/3 cup fresh lime juice (about 4 limes)
2 tablespoons soy sauce
2 scallions, thinly sliced
2 tablespoons fresh ginger, minced
1/2 teaspoon red pepper flakes
1 pound flank steak

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 tablespoon rice vinegar

2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls

DIRECTIONS
In a plastic bag, combine lime juice, soy sauce, scallions, ginger, and red pepper. Add the steak and seal the bag, placing in a dish to catch any leaks. Marinate in the refrigerator for at least 30 minutes.

In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 tablespoon water. In another bowl, toss together the carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.

Preheat your grill or skillet. Sear steak on both sides until medium rare. Let rest for 10 minutes, then cut into thin slices.

Split and lightly toast the hero rolls; dividing evenly, layer with the carrot mixture and the sliced steak. Drizzle with remaining sauce, if desired.

Grilled Flank Steak with Shallot and Red Wine Sauce

If you watched the Next Food Network Star, this recipe is from Amy, the show’s winner. While I think that the sauce from our Burgundy Steak Salad is a bit richer, this is a good and fairly simple way to make a good steak.

The potatoes are fun too… thwak them with a rolling pin and drown them in olive oil and thyme. Mmmmm.

Grilled Flank Steak with Shallot and Red Wine Sauce with Cracked Potatoes

Makes 4 servings. Recipe from Amy Finley.

INGREDIENTS
For Potatoes:
12 small-medium Yukon potatoes
1/2 cup olive oil
2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves
Coarse salt and freshly cracked black pepper
1 clove garlic, sliced

4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 (1 1/2 pound) piece flank steak
1 tablespoon cold butter, in small chunks

DIRECTIONS
Make potatoes: Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.

Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren’t browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.

Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate. Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

For steak: In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

Steak with Parmesan Butter and Balsamic Glaze

It should be obvious we don’t cook steak often. Or beef of any kind for that matter. However, every once in a great while I’ll stumble upon an irresistible sounding recipe, and if it seems like we’ve got a cheap week or a short list ahead of us, we might just splurge. Which is exactly what we did here.

The ‘dressing’ is very similar to a Burgundy steak salad we’ve made in the past, except that one added in some red wine. Which might be a good idea if you want more than this recipe produces. After the steak had rested, we also added back the juices that had gathered in the foil to the sauce. No point in letting all that flavor go down the drain…

Steak with Parmesan Butter and Balsamic Glaze

Makes 2 servings. Recipe from Bon Appetit.

INGREDIENTS
2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula or mixed greens
2 large lemon wedges

DIRECTIONS
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce

I’ve never had flat iron steak before. But our freezer now has a box of them (thanks Mom!) so we thought we’d seek out the best way to cook them. I guess it is similar to a flank steak (if you can’t find flat iron), but honestly it might be my favorite cut. It was incredibly tender, not chewy like some beef can be. Definitely not something you want to overcook, so watch it carefully.

The cilantro sauce was refreshing. Tangy. Slightly spicy. Delicious.

We served this with some roasted veggies, potatoes and brussels sprouts, which were also delicious when drizzled with the cilantro sauce.

A keeper for sure!

Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce

Recipe from Whole Foods.

INGREDIENTS
1 cup roughly chopped cilantro
2 cloves garlic, roughly chopped
1/2 cup plus 2 teaspoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
Salt and pepper to taste
2 (10– to 12-ounce) flat iron steaks

DIRECTIONS
Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set sauce aside.

Sprinkle steaks on both sides with salt and pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium.

Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing. Serve with sauce on the side.