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Redeye Steaks

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    10 minutes

Ingredients

2 Tbsp. finely ground coffee
1/2 tsp. smoked paprika
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 (4 oz.) strip steaks, trimmed
1 cup low-sodium beef broth
1 cup strong brewed coffee or 2 tsp. instant coffee dissolved in 1 cup hot water
1/4 cup white whole wheat flour
1/4 cup olive oil
4 parsley sprigs (optional garnish)
Redeye Steaks

Directions

1. Preheat grill to medium-high heat. Spray grill lightly with vegetable cooking spray.
2. In a small bowl, combine ground coffee, paprika, salt, and pepper and mix. Set aside 1 Tbsp. of this coffee-spice blend. Sprinkle both sides of steaks with remaining spice blend and rub in.
3. Grill steaks 4 to 6 minutes on each side for medium-rare. Remove from grill and transfer to a serving plate. Tent with foil and let rest while preparing the gravy.
4. In a medium bowl, stir together broth and brewed coffee. Set aside.
5. In a medium saucepan, whisk together remaining 1 Tbsp. spice blend and flour. Stir in olive oil over medium heat, stirring constantly until thick and bubbly, about 1 minute.
6. Gradually add broth mixture, a little at a time, stirring constantly; allow each addition to be absorbed to avoid lumps. When all the broth has been added, reduce heat and cook for an additional 3 to 4 minutes or until desired consistency is reached.
7. To serve, place steaks on 4 plates and top each with 1 Tbsp. gravy. Serve additional gravy in a small pitcher on the side. Garnish with parsley if desired, and serve immediately.
Source: Hannaford fresh Magazine, May - June 2013

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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