Dave and I recently decided we should try to eat less gluten so we could attempt to be healthier and such.
To celebrate we made this meal.
Basically it says “Congratulations on giving up gluten! Have a heart attack instead!”
And yes, every bite was worth it!
Cocoa Rubbed Steak with Bacon Stout Gravy
Inspired by recipes from the Food Network Magazine, March 2012
For the Steak
1 tbsp. unsweetened cocoa powder
2 1/4 tsp. paprika
1 tsp. brown sugar
1/4 tsp. cayenne pepper
32 oz. steak (about 1 1/2 in. thick)
1 tbsp. butter
A dash of truffle oil (if you have it)
For the gravy
5 strips of thick cut bacon, cut into pieces
1 leek, sliced
1/2 c. sliced mushrooms
1 tbsp. flour
1/2 c. of a stout beer (I used a chocolate flavor;save the rest for a dessert a will be sharing soon)
3 c. chicken broth
2 bay leaves
1/2 c. heavy cream
For the steak-Mix together the cocoa powder, brown sugar, cayenne pepper & 2 teaspoons of salt.Rub on both sides of the steak and set aside.
For the gravy- In a medium-sized skillet over medium heat cook the bacon until crisp. Set aside on a paper towel lined plate. In the bacon fat, cook the leeks and mushrooms until wilted, about 3 minutes. Stir in the flour and then the beer and simmer, stirring occasionally, until thickened. Add the chicken broth and bay leaves and continue cooking until the mixture has reduced by about one-quarter. Continue to cook until the gravy is thick enough to coat the back of the spoon. Finally, stir in the cream, reserved bacon and a dash of pepper. Set aside and keep warm.
To cook the steak, heat a large cast iron pan on high for about 3 minutes. Add the butter (and truffle oil, if desired). Once the butter has melted place your steak in the pan and sear each side for about 8 minutes or until a dark crust has formed. Transfer to a cutting board and let rest for 5 minutes before slicing.
Along with the gravy, we also had peas and sweet potatoes mashed with a splash of OJ, a little butter and topped with blue cheese crumbles. We then indulged in a flour free but definitely not guilt free cake that I will be sharing with you soon
*Note- We tossed the leftover gravy and sliced steak with some pasta (gluten-free of course!) the next night and it was just as delicious!