Best 3 Coffee Crusted Sirloin With Jalapeño Red Eye Gravy Recipes

Tantalize your taste buds with a culinary adventure like no other, as we embark on a journey to explore the delectable flavors of Coffee-Crusted Sirloin with Jalapeño Red-Eye Gravy. This mouthwatering dish combines the richness of coffee and the subtle heat of jalapeños, creating a symphony of flavors that will leave you craving for more. Accompanying this extraordinary entrée are two tantalizing recipes: Garlic Butter Roasted Carrots and a refreshing Chopped Kale Salad with Lemon Vinaigrette. Get ready to indulge in a feast that will elevate your dining experience to new heights.

Let's cook with our recipes!

COFFEE-CRUSTED SIRLOIN WITH JALAPEñO RED-EYE GRAVY

Coffee-Crusted Sirloin with Jalapeño Red-Eye Gravy image

Provided by Terry Conlan

Categories Coffee Garlic Sauté Steak Jalapeño

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup ground coffee beans
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4 (4-ounce) all-natural sirloin steaks, trimmed
1 teaspoon canola oil
1 cup brewed coffee
1 cup beef stock
1/4 cup jalapeño jelly
1 tablespoon brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch, dissolved in a little additional coffee

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.

RED EYE GRAVY

Red Eye Gravy image

Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

Provided by Everyday Cusine

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

4 ham stock cubes
2 ½ tablespoons instant coffee granules
2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper

Steps:

Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g

RED EYE GRAVY

Red Eye Gravy image

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

Ingredients

1 slice country ham (about 1 pound)
1/2 cup brewed coffee

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.

Tips:

For the best flavor, use high-quality coffee beans and freshly ground coffee.
If you don't have a coffee grinder, you can use pre-ground coffee, but it won't have as much flavor.
To make sure the coffee crust adheres to the steak, pat the steak dry before coating it in coffee.
Use a cast-iron skillet or grill pan to cook the steak. This will help create a nice crust on the steak.
Don't overcook the steak. The USDA recommends cooking steak to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
Let the steak rest for at least 5 minutes before slicing and serving. This will help the juices redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Coffee-crusted sirloin with jalapeño red-eye gravy is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The coffee crust gives the steak a unique and flavorful crust, while the jalapeño red-eye gravy adds a spicy and tangy kick. This dish is sure to impress your guests, and it's a great way to enjoy a delicious steak without having to go to a steakhouse.