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3. Evenly spread half of the mascarpone
cream over the ladyfingers, covering the
entire surface. Dip the remaining
ladyfingers and arrange over the cream.
Spread an even layer of the remaining
mascarpone mixture on top. Cover with
plastic wrap and chill for at least 6 hours.
4. Before serving, pour the cocoa powder
into a small strainer and dust over the top
of the tiramisù.
Ham Steak with
Red-Eye Gravy
A twist on the Southern breakfast staple.
Serve alongside biscuits and grits.
Makes 2 servings
1 teaspoon oil
1 7-ounce smoked ham steak,
¼-inch thick
½ cup brewed espresso
1 teaspoon granulated sugar
1 tablespoon unsalted butter, chilled
1. Put the oil into a 10-inch skillet and place
over medium-high heat. Once the oil is
hot and shimmers, add the ham steak.
Cook until browned, about 5 to 6 minutes
per side. Remove ham to a plate and set
aside.
2. Add the coffee to the skillet and stir with
a wooden spoon, scraping up any bits on
the bottom of the pan. Stir in the sugar to
dissolve. Simmer the mixture until it has
reduced by about
1
⁄3
to ½. Right before
taking the pan off the heat, swirl in the
butter until incorporated. Remove the pan
from the heat.
3. Slice the steak in half and spoon gravy
over the top or serve on the side.
Espresso-Marinated
Flank Steak
Espresso becomes the star in this
easy-to-prepare marinade.
Makes 4 servings
1 cup brewed espresso, cooled
2 tablespoons molasses
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 pound flank steak
1 teaspoon kosher salt
1. Whisk together the espresso, molasses,
lemon juice, apple cider vinegar and both
peppers in a bowl. Add the flank steak
and make sure it is submerged in the
marinade. Refrigerate overnight.
2. Preheat a Cuisinart
®
Griddler
®
fitted with
grill plates in the open position to Sear.
When grill is ready, remove as much
excess marinade as possible and season
with the salt. Grill about 5 to 6 minutes
per side for medium rare.
3. Let steak rest for 5 minutes before slicing
and serving.