cajun beef po'boy sandwiches with red eye gravy
- 1 beef Top Sirloin Steak, cut 1 inch thick (1 pound)
- 6 teaspoons espresso coffee powder, divided
- 1/2 teaspoon pepper
- 4 large French bread rolls, split
- 8 slices tomato
- 1 cup shredded lettuce
- REDEYE GRAVY
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/4 cup diced tasso or panchetta ham
- 1/4 cup diced onion
- 1 tablespoon Creole Seasoning (See seasoning recipe below)
- 1 tablespoon minced garlic
- 1/3 cup hot water
- 2 cups beef stock
- 1 - 2 tablespoons hot pepper sauce (Louisiana-style)
- 1 tablespoon Worcestershire sauce
- Rub beef Top Sirloin Steak with 2 teaspoons espresso powder and pepper. Preheat broiler to HIGH. Place steak on rack on aluminum foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare (145°F) doneness, turning once.
- Meanwhile, melt 2 tablespoons butter in large skillet over medium heat; whisk in flour. Cook 8 to 10 minutes until caramel color, whisking often. Remove mixture from pan; set aside.
Melt remaining tablespoon butter in same skillet over medium heat; add tasso, onion, Creole Seasoning and garlic; cook 10 minutes until onion is translucent. Dissolve remaining 4 teaspoons espresso powder in hot water; add to skillet and cook 1 to 2 minutes until browned bits attached to skillet are dissolved and sauce is reduced almost completely. Whisk in butter mixture until smooth. Add beef stock, hot sauce and Worcestershire; bring to a boil. Reduce and simmer 15 to 20 minutes or until sauce is reduced to 1 cup.
- Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.
- Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.
Nutrition information per serving: 411 Calories; 182.7 Calories from fat; 20.3g Total Fat (10.4 g Saturated Fat; 0.4 g Trans Fat; 0.9 g Polyunsaturated Fat; 5 g Monounsaturated Fat;) 87 mg Cholesterol; 1364 mg Sodium; 27.4 g Total Carbohydrate; 1.1 g Dietary Fiber; 29 g Protein; 3.6 mg Iron; 598 mg Potassium; 0.3 mg Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 37.7 mcg Selenium; 96.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.