Coffee-Rubbed Steak
Fragrant coffee and spices infuse the steak with a unique smoky, spicy flavor. Use half the steak for dinner tonight, and save the other half to make Beef Fajitas later in the week.
While the steak is resting, add a little more oil to the pan that you cooked the steak in, and use it to sauté sweet potatoes or other vegetables like bell pepper, squash, or green beans. Your side dish will pick up flavor from the pan, and you'll only have one pan to wash!
Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer.
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- Prep time
- 5 min
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- Cook time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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5 oz steak
Ingredients
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ground espresso or instant coffee
- 1 tbsp
- 1 tbsp
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onion powder
- 1 tbsp
- 1 tbsp
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smoked paprika
- 1 tbsp
- 1 tbsp
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chili powder
- 1 tsp
- 1 tsp
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brown sugar
- 1/2 tbsp
- 1/2 tbsp
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lean strip steak (visible fat removed)
- 3 lbs
- 1 kg 361 g
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olive oil
- 2 tbsp
- 2 tbsp
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Directions
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Mix the espresso, onion powder, paprika, chili powder, and brown sugar together. Spread the mixture on both sides of the steak, pressing it into the meat.
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Heat the oil in a large nonstick skillet over medium heat. Add the steak and sauté for 5 minutes, watching to make sure the spices do not burn. Flip the steak and cook for another 5 minutes or until the steak reaches your desired doneness. A meat thermometer inserted into the steak should read 125° F for rare and 145° F for medium rare.
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Move the steak to a cutting board and pour the pan juices over it. Let it rest for 10 minutes, then slice. If you'd like to reserve some for another recipe, place in a tightly sealed container and refrigerate for up to 3 days.
Reviews
Write a Review-
We love this and it’s great in the Beef Fajita recipe.
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Simple. Quick. Delicious. The perfect ingredients that will boost the steak experience for anyone.