Espresso Spiced Rubbed Steaks With Red Peppers Caramelized Onions Recipes

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

Steps:

• Mix all ingredients until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 6 months.

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Steps:

• Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
• Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
• Prepare a grill or grill pan for medium-high heat.
• Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.

Steps:

• Heat 12-inch nonstick skillet over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, just until it begins to brown. Stir in sugar and water. Reduce heat to medium-low; cover and cook 6 to 8 minutes, stirring frequently, until onion is tender and golden. Remove from heat; stir in vinegar.
• Meanwhile, heat closed contact grill for 5 minutes. Rub pepper blend on both sides of each steak.
• When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until desired doneness. Serve steaks with onions.

Steps:

• VEGETABLES: Heat heavy medium skillet over high heat. Add bacon; sauté just until crisp, stirring frequently, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Heat oil in heavy large skillet over medium-high heat. Add onions; cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-low; add garlic and sauté until onions are soft and brown, about 15 minutes. Mix in peppers. (Can be made 2 hours ahead. Let stand at room temperature.) STEAKS: Preheat oven to 400°. Stir fennel and coriander seeds in heavy small skillet over medium heat until fragrant, about 1 minute. Cool. Finely grind espresso beans and toasted spices in spice mill. Transfer to large plate. Mix in salt, pepper, ancho chile powder, and cinnamon. Press both sides of steaks into spice mixture to coat. Heat oil in heavy large ovenproof skillet over medium-high heat. Add steaks and sear 2 minutes per side. Transfer skillet to oven and cook steaks to desired doneness, about 8 minutes for medium-rare. Meanwhile, mix bacon into onion-pepper mixture and sauté until heated through, stirring frequently, about 2 minutes. Season with salt and pepper. Transfer steaks to plates. Top with vegetables and serve.

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.