Cuisinart EM-600 Owner Manual - Page 18

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. 17