Jazzy Jalapeño Coffee Steak (Coffee Crusted Sirloin with Jalapeño Gravy)



1 k. Monterey Rib-Eye Steaks
For the rub:

1-½ tsps. San Mig Coffee
Instant Coffee
1 tsp. garlic powder
½ tsp. black pepper
½ tsp. salt
1 tsp. Magnolia Nutri-Oil

For the jalapeño gravy:

¼ tsp. San Mig Coffee
Instant Coffee
1 cup beef stock
¼ cup jalapeño, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
2 tsps. cornstarch dissolved in 1 tbsp. water


Step 1

Combine the coffee, garlic powder, pepper, salt and sugar. Evenly coat steak on both sides.

Step 2

Heat oil in a skillet and saute steaks to preferred doneness. In a saucepan, combine coffee and stock.

Step 3

Let it boil and simmer over medium heat until liquid is reduced to 1 cup. Add jalapeño, brown sugar, lemon juice, cornstarch mixture and any juices from the steaks.

Step 4

Mix well. Serve gravy over steaks.

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