Southwestern Steak & Peppers
Southwestern-spiced steak gets dressed by a tangy sauce with a
secret ingredient—coffee, which adds depth and richness to the dish.
Slice the steak very thinly across the grain to ensure the most
tender results.
Prep time: 15 minutes
Start to finish: 35 minutes
Ease of preparation: Easy
Ingredients
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
3/4 teaspoon coarsely ground pepper, plus more to taste
1 pound boneless top sirloin steak, 1/2-3/4 inch thick, trimmed
3 cloves garlic, peeled, 1 halved and 2 minced
3 teaspoons canola oil or olive oil, divided
2 red bell peppers, thinly sliced 1 medium white onion, halved
lengthwise and thinly sliced
1 teaspoon brown sugar
1/2 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
4 cups watercress sprigs
To Make:
1. Mix cumin, coriander, chili powder, salt and 3Ú4 teaspoon pepper
in a small bowl. Rub steak with the cut garlic. Rub the spice mix
all over the steak.
2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast
iron, over medium-high heat. Add steak and cook to medium-rare, or
desired doneness, 4 to 6 minutes per side. Transfer to a cutting
board and let rest.
3. 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.
4. To serve, mound 1 cup watercress on each plate. Top with sautŽed
peppers and onion. Slice the steak thinly across the grain and
arrange on the vegetables. Pour sauce from the pan over the steak.
Serve immediately.
Makes 4 servings.
226 calories per serving; 9 g total fat (2 g sat, 4 g mono); 64 mg
cholesterol; 13 g carbohydrate; 24 g protein; 3 g fiber; 213 mg
sodium.