Cuisinart EM-600 Manuale di Manutenzione e Cura Scaricare il pdf (Pagina 18)

17

Ham Steak with

Red-Eye Gravy

A twist on the Southern breakfast staple.

Serve alongside biscuits and grits.

Makes 2 servings

1 teaspoon oil

1

7-ounce smoked ham steak,

¼-inch thick

½ cup brewed espresso

1 teaspoon granulated sugar

1 tablespoon unsalted butter, chilled

1. Put the oil into a 10-inch skillet over

medium-high heat. Once the oil is hot

and shimmers, add the ham steak. Cook

until browned, about 5 to 6 minutes per

side. Remove ham to a plate and set

aside.

2. Add the coffee to the skillet and stir with

a wooden spoon, scraping up any bits on

the bottom of the pan. Stir in the sugar to

dissolve. Simmer the coffee until it has

reduced by about one-third to one-half.

Right before taking the pan off the heat,

swirl in the butter until incorporated.

Remove the pan from the heat.

3. Slice the steak in half and spoon gravy

over the top or serve on the side.

Espresso-Marinated

Flank Steak

Espresso becomes the star in this

easy-to-prepare marinade.

Makes 4 servings

1 cup brewed espresso, cooled

2 tablespoons molasses

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

¼ teaspoon ground black pepper

¼ teaspoon crushed red pepper

1 pound flank steak

1 teaspoon kosher salt

1. Whisk together the espresso, molasses,

lemon juice, apple cider vinegar and both

peppers in a bowl. Add the flank steak

and make sure it is submerged in the

marinade. Refrigerate overnight.

2. Preheat a Cuisinart

®

Griddler fitted with

grill plates in the open position to Sear.

When grill is ready, remove as much

excess marinade as possible from the

meat and season with the salt. Grill about

5 to 6 minutes per side for medium rare.

3. Let steak rest for 5 minutes before slicing

and serving.

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