Sliced Beef Steaks with a Spicy Mocha Reduction

Beef steaks with red wine sauce seasoned with mocha and spice.

The first time I ever had a ‘black and blue’ steak was in Long Island about 9 years ago. A friend had invited me to dinner with her because she wanted to check out a new restaurant. I ordered steak kabobs, black and blue.

 

I had no idea what I was in for when I placed my order, but I have never regretted making that menu choice. The meat was charred and crispy on the outside, but slipped off the kabobs effortlessly. I took a bite and once through the smoky crunch, my mouth was met with perfectly rare meat inside that was buttery soft and oozing with flavor. 

 

That mix of textures made the dish!

 

This recipe is my version of black and blue steak. Sliced instead of skewered and seasoned with spicy mocha and delicate orange notes, you’ll want to savor every bite. There is a little kick, not too much, but enough to really sing. And then there is the wine - berry flavored and dry with hints of chocolate. If you are unable to get the wine listed in the recipe, just go for one that is full bodied and semi-dry and you’ll do just fine.

 

Summer is coming. Yet - it is still near freezing here in Wisconsin. Can we grill out? Probably. But why, when I can achieve a smokey char right in the warmth of my kitchen! If you are blessed to live further south, feel free to grill this meal. Just remember not to throw those steaks on the fire until they are frozen solid to get that black and blue goodness!

Nutritional Information

and Macros Per Serving:

Nutritional information for sliced steaks in a mocha reduction recipe.
Easy to read macros chart for sirloin beef steaks red wine reduction recipe.

Serves:

4

 

Total Time: 3 Hours 10 Minutes

(Prep: 15 Minutes / Marinate: 30 Minutes / Freeze: 2 Hours / Cook: 25 Minutes)

Ingredients:

  • 2 cups freshly brewed Door County Orange Cream coffee
  • 1 tablespoon salt, plus 1 teaspoon
  • 2 boneless beef sirloin tip steaks
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon finely chopped rosemary leaves
  • 1/2 tablespoon toasted onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • pinch 100% pure stevia leaf powder
  • pinch chipotle chili powder
  • 1 tablespoon butter
  • 1/2 shallot, finely chopped (about 2 tablespoons)
  • 2 cups mushroom broth
  • 1 dried arbol chile
  • 1 tablespoon olive oil
  • 1/2 cup dry red wine (preferably with chocolate notes, like Tri Tip)
  • splash heavy cream
  • blue cheese crumbles, for serving
  • orange zest, for serving
  • red pepper flakes (optional) for serving

Helpful TIP

 

 

Freezing the steaks before frying them will give them a ‘black and blue’ texture. Never heard of ‘black and blue’ steaks? This just means that the outside is crispy crunchy and even somewhat charred while the inside is smooth, buttery and rare. 

Directions:

  1. Brew one pot of Door County Orange Cream coffee. Reserve 2 cups and allow to cool. Add 1 tablespoon salt to the 2 cups coffee and stir to dissolve.
  1. Using a sharp fork or a knife, pierce the steaks several places on both sides to allow the marinade to seep into the meat. Place steaks in a shallow pan and pour the salted coffee over them so that they are covered. Refrigerate for 30 minutes.
  1. While the steaks marinate, make the rub by combining the remaining teaspoon salt, cocoa powder, rosemary, onion powder, black pepper, garlic powder, cumin, stevia and chipotle powder in a bowl.
  1. After 30 minutes, remove the steaks from the marinade and pat dry. Reserve one cup of the marinade, set aside.
  1. With a spoon, gently sprinkle the spice rub over one side of the steaks and pat it in with your fingers. Repeat with the other side. Use all the the rub to completely coat the steaks. Place them side by side on a plate and freeze for two hours.
  1. When ready to cook the steaks, heat butter in a medium skillet. Sauté the shallots in the hot butter, stirring constantly, for 2 minutes or until translucent. Add the mushroom broth and bring to a boil.
  1. In a second skillet, heat the olive oil over medium-high. Sear the frozen steaks for 3 to 4 minutes, then flip and sear the other side until both sides are slightly charred and the steaks are no long frozen inside. Remove steaks to a warm plate.
  1. Pour the mushroom broth mixture into the hot skillet that was used to sear the steaks. It will quickly come to a boil. Immediately add the red wine and using a wooden spoon, deglaze the pan. Allow to simmer for about 8 to10 minutes or until the liquid is reduced by half, then pour in about 1/4 cup of the reserved marinade. (Add more marinade if the sauce seems thick.)
  1. Add steaks back into the skillet and spoon the reduction over them. Allow them to cook for another few minutes for rare, longer for more well-done steaks (add a couple minutes for each temperature). When finished, remove the steaks back to the plate and allow them to finish cooking in their own heat for another minute or two.
  1. Add the heavy cream to the sauce in the skillet and stir until a smooth, dark sauce results. Slice the steaks against the grain and place them equally on plates dressed with fresh greens. Drizzle the reduction over the meat, then garnish with the blue cheese, orange zest, and red pepper flakes, if desired.

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