Sirloin With Coffee Glaze Recipes

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

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.

Steps:

• 1. COFFEE GLAZE: Cook onion in oil in a small saucepan over medium heat 4-5 minutes until translucent.
• 2. Add coffee, Worcestershire sauce, ketchup, sugar and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring once or twice, 15 minutes ore until slightly thickened. Let cool.
• 3. TO GRILL: Put steak 4-6 inches above hot coals. Grill 25 - 30 minutes, turning steak and basting with glaze 4 times, until a meat thermometer inserted in thickest part reads 140 degrees F for med-rare. Let steak rest 10 minutes before slicing.
• 4. TO BROIL: Broil steak in broiler pan rack 4-6 inches from heat source, turning and basting as directed.
• 5. Keep any leftover glaze in a tightly covered jar for future use. It will keep several months in the refrigerator.