Coffee Crusted Surf And Turf

Here at Range Market we are all about transparency. When you buy directly from a farmer, you can ask questions about how the animals are raised, what they are fed, and how they are treated. This transparency can give you more confidence in the ethical and environmental practices behind your food. Knowing where your food comes from and the people who produce it can create a deeper appreciation for what you eat. It fosters a stronger connection between consumers and their food sources. Our farmers often offer a range of cuts and can sometimes customize orders to suit your preferences. This means you might get cuts of meat that are harder to find in grocery stores.

Sirloin steak is a popular and versatile cut of beef that comes from the rear part of the cow, specifically from the sirloin section between the short loin and the round. It is known for its balance of tenderness and flavor. The coffee rub on this recipe gives this meal an extra kick and a unique flavor you won't find anywhere else.

Ingredients

For the coffee rub:

• 1 large Home Ranch sirloin steak
• 1/2 lb peeled & deveined shrimp
• 1/3 cup coffee grounds
• 1/3 cup brown sugar
• 3 tbsp paprika
• 1 tbsp fresh cracked pepper
• 1 tbsp salt

For the bourbon parmesan sauce:

• 2 tbsp butter
• 1 shallot, finely minced
• 1/2 cup bourbon
• 1 cup chicken broth
• Fresh sprigs of thyme
• 1 cup heavy cream
• 1/4 cup grated parmesan
• 2 tsp fresh ground pepper

Instructions

1. Combine coffee grounds, paprika, salt, pepper and brown sugar and generously rub into steak. Let sit at room temperature for 30 minutes. Grill or cook on the stovetop until internal temperature reaches 140-145F for medium cooked (lightly pink center).
2. Prepare the shrimp by tossing in coffee ground rub (add 1 tbsp of olive oil), tossing to coat evenly. Cook evenly on both sides for about 4 minutes or until internal temp reaches 145F.
3. Remove shrimp, and in the same pan, melt 2 tbsp butter and add minced shallot. Cook until translucent, about 3 minutes. Remove from heat and add bourbon, chicken broth & thyme. Allow to lightly simmer for about 10 minutes or until reduced by half.
4. Remove thyme sprigs & whisk in heavy cream. Let gently simmer for about 8 minutes, allowing it to thicken. Whisk in parmesan and pepper.