Red-Eye Chili Gravy Steaks with Cheddar-Chive Polenta

Red-Eye Chili Gravy Steaks with Cheddar-Chive Polenta
  • Prep Time
  • 4Servings


  • 4 1 1/2 inches thick strip steaks (about 1 pound each), at room temperature
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder (about 1 palmful)
  • 1 teaspoon dried oregano (about 1/3 palmful)
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 cup strong brewed coffee
  • 2 teaspoons Worcestershire sauce (eyeball it)
  • 1 1/2 cups milk
  • 1 1/2 cups chicken broth
  • 1 cup quick-cooking polenta
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped chives


Heat a large cast-iron skillet over high heat or preheat an outdoor grill to high. Season the steaks with salt and pepper and, working in batches, cook, turning once, for 8 minutes for medium-rare. Let rest.

While steaks are cooking, in a large skillet, heat the EVOO, 1 turn of the pan, over mediumhigh heat. Add the red onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper; add the chili powder and oregano. Stir in the tomato paste and cook for 1 minute, then whisk in the beef broth, coffee and Worcestershire sauce. Keep warm over low heat.

In a medium saucepan, bring the milk and chicken broth to a boil. Lower the heat to low and whisk in the polenta. Cook until thickened, 2 to 3 minutes. Stir in the cheese, chives and hot sauce; season with salt and pepper. Cover and remove from the heat.

Pour the gravy over the steaks and serve with the polenta.