Coffee Rubbed Steaks with Roasted Veggies

Coffee Rubbed Steaks with Roasted Veggies

Even if you don’t like coffee don’t let the name of this meal deter you from making it.  This spice rub adds a richness to the steak without adding calories.  Serve with a baked regular or sweet potato. (Courtesy of Beachbody and 2B Mindset)

Yields: 4 servings: 1 steak and 2 cups of vegetables

Ingredients:

  • 2 Tbsp. chili powder
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 2 tsp. instant coffee granules (or 1 Tbsp. finely ground coffee beans)
  • 2 tsp. coconut sugar
  • 2 tsp. ground black pepper
  • 1 tsp. sea salt (or Himalayan salt), divided use
  • 4 (6-oz. ea.) raw lean beef sirloin steaks
  • 2 medium onion, cut in half, sliced
  • 2 medium red bell pepper, sliced
  • 4 medium carrots, sliced on the bias
  • 4 medium portobello mushrooms, sliced
  • Parchment paper
  • 3 tsp. olive oil, divided use

Directions:

  1. Place a wire cooling rack on large baking sheet. Set aside.
  2. To make rub, combine chili powder, red pepper flakes (if desired),
    coffee, sugar, paprika, pepper, and 1 dash salt in a small bowl; mix well.
  3. Season steaks evenly with rub. Place on prepared rack. Refrigerate,
    uncovered, for 1 hour (and up to 6 hours).
  4. Remove steaks from refrigerator and let sit for 30 minutes.
  5.  Preheat oven to 400° F.
  6.  Place onion, bell pepper, carrots, mushrooms, remaining 1 dash salt,
    and 1 tsp. oil on large parchment-lined baking sheet; mix well. Spread
    evenly to cover baking sheet, leaving room for steaks.
  7.  Bake for 12 minutes; stir vegetables.
  8.  While vegetables are baking, heat remaining 2 tsp. oil in large skillet
    over medium-high heat.
  9. Add steaks; cook for 2 minutes on each side, to create a brown crust.
  10. Place steaks on baking sheet with vegetables. Bake for 5 to 8 minutes,
    or until desired doneness. Test for temperature with a meat
    thermometer in the thickest part of the steak, reaching 125° F for rare
    and 140° F for medium.
  11. Vegetables should be tender-crisp.