Southwestern Steak and Peppers

Steak and coffee!? What could go wrong??

Ingredients

1/2 tablespoon cumin, ground

1/2 teaspoon coriander, ground

1/2 teaspoon chili powder

1/4 teaspoon salt

3/4 teaspoon pepper, black, coarsely ground

1 pound beef, boneless top sirloin steak trimmed of fat

3 cloves garlic, peeled, 1 halved and 2 minced

3 teaspoons oil, canola divided (or olive oil)

2 medium peppers, red, bell thinly sliced

1 medium onion, white halved lengthwise and thinly sliced

1 teaspoon sugar, brown

1/2 cups coffee, brewed or prepared instant coffee

1/4 cup vinegar, balsamic

4 cups watercress

Preparation

4 servings, Prep time 10 mins, Cook time 10 mins

Mix cumin, coriander, chili powder, salt, and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar, and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sautéed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

Nutritional Facts
Servings: 4

Calories 226, Fat 12g, Cholesterol 60mg, Sodium 216mg, Saturated Fat 3g, Protein 26g, Fiber 3g, Carbohydrates 12g

(Recipe found at

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