Smoky Espresso Steak Recipes

SMOKY ESPRESSO STEAK

Smoky Espresso Steak image

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband's favorites. Broiling is a good year-round method, but we love making it on the grill, too. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 teaspoons instant espresso powder
2 teaspoons brown sugar
1-1/2 teaspoons smoked or regular paprika
1 teaspoon salt
1 teaspoon baking cocoa
1/4 teaspoon pumpkin pie spice
1/4 teaspoon pepper
1 pound beef flat iron or top sirloin steak (3/4 inch thick)

Steps:

Preheat broiler. Mix first 7 ingredients; rub over both sides of steak. Place steak on a broiler pan; let stand 10 minutes., Broil steak 3-4 in. from heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing.

Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 661mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

ESPRESSO STEAK RUB

Espresso Steak Rub image

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Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 6

Ingredients

2 teaspoons espresso powder
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon smoked paprika
1 teaspoon light-brown sugar
2 strip steaks
Roasted broccoli or other vegetables

Steps:

Combine espresso powder, paprika, sugar, and 2 teaspoons salt. Rub on both sides of steaks. Cook as desired; season with salt. Serve with roasted broccoli or other vegetables.

SMOKY STEAK MARINADE

Smoky Steak Marinade image

This is a rich, smoky tasting marinade!

Provided by chaseplummer

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup Worcestershire sauce
¼ cup liquid smoke
1 ½ tablespoons salt
3 tablespoons seasoned salt
2 tablespoons garlic powder
2 ½ tablespoons onion powder

Steps:

Whisk together Worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved.
To use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. Seal the bag, and refrigerate overnight. The following morning, discard the marinade, and cook the meat as desired.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15.2 g, Cholesterol 0 mg, Fat 13.8 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 5017.2 mg, Sugar 5.9 g

TOM'S ESPRESSO RIB-EYE

Tom's Espresso Rib-Eye image

Provided by Valerie Bertinelli

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 7

Ingredients

One 1 1/2- to 2-pound boneless rib-eye steak (about 1 1/2 inches thick)
1 1/2 tablespoons canola oil
1 1/2 teaspoons flaky sea salt
1 teaspoon freshly ground black pepper
1/3 cup instant espresso granules
2 teaspoons ancho chile powder
1 tablespoon salted butter

Steps:

Preheat the oven to 450 degrees F.
Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.

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