Print Recipe
Espresso Minute Steaks - Delicious Decisions
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Prep Time :
5 min
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Cook Time :
10 min
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Total Time :
15 min
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Servings
4
Ingredients
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1/2 cup strong coffee OR -
1 tsp. instant coffee granules (dissolved in 1/2 cup water) -
1 tsp. Worcestershire sauce (lowest sodium available) -
2 tsp. balsamic vinegar -
1/4 tsp. salt -
1 tsp. canola or corn oil and 1 tsp. canola or corn oil -
4 minute steaks or thin round steaks (about 4 ounces each) -
2 Tbsp. finely chopped green onions, (optional)
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the coffee, Worcestershire sauce, vinegar, and salt. Set aside. -
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 steaks for 1 minute. Turn over. Cook for 30 seconds, or until barely pink in the center. Transfer to a platter. Cover to keep warm. Repeat with the remaining 1 teaspoon oil and remaining steaks. -
Stir the coffee mixture into the pan drippings, scraping to dislodge any browned bits. Bring to a boil over medium-high heat. Boil for 3 minutes, or until the mixture is reduced to 2 tablespoons, stirring frequently. Pour over the beef. Sprinkle with the green onions.
Tip: Cooking the steaks in two batches ensures that they have more room and thus will brown, not stew.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 158 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 58 mg | |
| Sodium | 219 mg | |
| Total Carbohydrate | 1 g | |
| Dietary Fiber | 0 g | |
| Sugars | 1 g | |
| Protein | 26 g | |
Dietary Exchanges
3 lean meat
-
Prep Time :
5 min
-
Cook Time :
10 min
-
Total Time :
15 min
-
Servings
4
Ingredients
-
1/2 cup strong coffee OR -
1 tsp. instant coffee granules (dissolved in 1/2 cup water) -
1 tsp. Worcestershire sauce (lowest sodium available) -
2 tsp. balsamic vinegar -
1/4 tsp. salt -
1 tsp. canola or corn oil and 1 tsp. canola or corn oil -
4 minute steaks or thin round steaks (about 4 ounces each) -
2 Tbsp. finely chopped green onions, (optional)
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the coffee, Worcestershire sauce, vinegar, and salt. Set aside. -
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 steaks for 1 minute. Turn over. Cook for 30 seconds, or until barely pink in the center. Transfer to a platter. Cover to keep warm. Repeat with the remaining 1 teaspoon oil and remaining steaks. -
Stir the coffee mixture into the pan drippings, scraping to dislodge any browned bits. Bring to a boil over medium-high heat. Boil for 3 minutes, or until the mixture is reduced to 2 tablespoons, stirring frequently. Pour over the beef. Sprinkle with the green onions.
Tip: Cooking the steaks in two batches ensures that they have more room and thus will brown, not stew.
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