Southwestern Steak & Peppers

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.


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

  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.

B-man :wink: