Combine coffee, cayenne, paprika, ground clove, salt, and pepper in small bowl.
Mix thoroughly.
Rub the mixture on each of the steaks.
Let sit for at least an hour before cooking.
To make the sauce, fill a medium saucepan with 1 cup of Lactaid milk and 1 cup of beef broth.
Turn on medium heat and bring to a simmer.
While the sauce is heating, melt the margarine in a separate, small pan.
Add the flour, one tablespoon at a time, and whisk in to fully incorporate.
Let this mixture simmer down until it's thick enough to nicely coat the back of a spoon.
Grill the steaks to the desired doneness.
Let rest for 10 minutes while you cook the sauté.
In a medium sauté pan, heat margarine and olive oil over medium-high heat.
Cook the Portobello slices and onion until golden brown and slightly crisp.
Add cooked, diced bacon and cook until heated through.
Season to taste.
Serve the steak with the sauce on top and the mushroom sauté on the side.
Ingredients
Directions
Combine coffee, cayenne, paprika, ground clove, salt, and pepper in small bowl.
Mix thoroughly.
Rub the mixture on each of the steaks.
Let sit for at least an hour before cooking.
To make the sauce, fill a medium saucepan with 1 cup of Lactaid milk and 1 cup of beef broth.
Turn on medium heat and bring to a simmer.
While the sauce is heating, melt the margarine in a separate, small pan.
Add the flour, one tablespoon at a time, and whisk in to fully incorporate.
Let this mixture simmer down until it's thick enough to nicely coat the back of a spoon.
Grill the steaks to the desired doneness.
Let rest for 10 minutes while you cook the sauté.
In a medium sauté pan, heat margarine and olive oil over medium-high heat.
Cook the Portobello slices and onion until golden brown and slightly crisp.
Add cooked, diced bacon and cook until heated through.
Season to taste.
Serve the steak with the sauce on top and the mushroom sauté on the side.
