Espresso-Rubbed New York Strip & Cheddar Grits
Espresso-Rubbed New York Strip & Cheddar Grits is a delicious dish that combines the bold flavors of coffee-rubbed steak with creamy, cheesy grits. This meal is perfect for a special dinner or a weekend treat. The combination of tender meat, rich cheese, and earthy vegetables will surely impress your family and friends.
Why Make This Recipe
This recipe stands out because it brings together many amazing flavors and textures. The espresso rub on the steak adds a unique depth, while the cheddar grits provide a creamy and comforting base. Pairing this with roasted vegetables and soft-boiled eggs creates a well-rounded meal that looks and tastes great. Plus, it’s a fun way to try new ingredients in your cooking!
How to Make Espresso-Rubbed New York Strip & Cheddar Grits
Ingredients:
- Grilled New York strip (rubbed with espresso, paprika, and brown sugar)
- Creamy cheddar grits
- Roasted portobello mushrooms
- Zucchini
- Soft-boiled eggs
- Bourbon peppercorn sauce
Directions:
- First, rub the steak with a mix of espresso, paprika, and brown sugar. Let it sit for a while to absorb the flavors.
- Grill the steak to your preferred level of doneness.
- While the steak is grilling, cook the grits according to package instructions. Stir in cheddar cheese until melted and creamy.
- Chop the portobello mushrooms and zucchini, then roast them in the oven until tender.
- Soft-boil the eggs by placing them in boiling water for about 6-7 minutes, then cool them in icy water before peeling.
- Serve the grilled steak on a bed of cheesy grits with the roasted mushrooms, zucchini, soft-boiled eggs, and drizzle bourbon peppercorn sauce on top.
How to Serve Espresso-Rubbed New York Strip & Cheddar Grits
Serve this dish hot on a nice plate. Start with a base of cheesy grits, place the grilled steak on top, and arrange the roasted vegetables on the side. Add a soft-boiled egg for extra richness and drizzle with bourbon peppercorn sauce for a burst of flavor. This meal is perfect for any dinner occasion!
How to Store Espresso-Rubbed New York Strip & Cheddar Grits
If you have leftovers, store them in an airtight container in the refrigerator. The steak and vegetables can last up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water to keep the grits creamy.
Tips to Make Espresso-Rubbed New York Strip & Cheddar Grits
- Allow the steak to rest for a few minutes after grilling for juicier meat.
- Use sharp cheddar cheese for more flavor in the grits.
- Feel free to add your favorite herbs and spices to the vegetables for extra taste.
Variation
You can switch out the New York strip with another cut of beef, like ribeye or sirloin. If you prefer a meatless version, try using grilled portobello mushrooms as the main dish. The flavors will still be rich and satisfying!
FAQs
Can I make the grits ahead of time?
Yes, you can prepare the grits ahead of time and store them in the fridge. Just reheat with a little water or milk to loosen them up.
Is espresso rub too strong for the steak?
No, the espresso provides a unique flavor that complements the meat. The sugar and spices balance the bitterness of the coffee.
Can I use instant grits instead of traditional grits?
Yes, instant grits can be used if you’re short on time. Just be sure to follow the cooking instructions on the package for the best results!
