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Wednesday, February 29, 2012

Cocoa Rubbed Steak with Whiskey-Bacon Gravy

This was one of the most interesting combinations I have cooked to-date. The cocoa rub on the steak added that crunch from the grill with a sweet aftertaste, then the whiskey-bacon gravy added that savory kick you expect from a steak. It is a relatively easy recipe, and I had mostly everything already laying around the house, so this shouldn't be an expensive meal to make for your family. Next time around I will probably try adding some cayenne pepper or chili powder to the rub to cut down some of the sweetness, and I also plan on adding some more flour to the gravy to thicken it up. This recipe is great because it works well for all kinds of steak (I used a london broil because that's what I had) and you can pair it with your favorite whiskey -- I used Maker's Mark because that's what the boyfriend drinks.

So if you are looking for a recipe that will make your kitchen smell like a man's heaven for the next few days, this one is definitely for you!

Prep Time: 20 minutes
Cook Time: 30 minutes

Cocoa Rubbed Steak with Whiskey-Bacon Gravy
Serves 4-6

 

For the steak:

1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
1.5 lb London Broil
1 tablespoon unsalted butter

 

For the gravy:

4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.

Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.

Remove the skillet from the heat. Add the whiskey, then return to medium heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.

Grill the steak for about 8 minutes on each side for medium rare. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

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