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
- 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
- Place a wire cooling rack on large baking sheet. Set aside.
- 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.
- Season steaks evenly with rub. Place on prepared rack. Refrigerate,
uncovered, for 1 hour (and up to 6 hours).
- Remove steaks from refrigerator and let sit for 30 minutes.
- Preheat oven to 400° F.
- 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.
- Bake for 12 minutes; stir vegetables.
- While vegetables are baking, heat remaining 2 tsp. oil in large skillet
over medium-high heat.
- Add steaks; cook for 2 minutes on each side, to create a brown crust.
- 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.
- Vegetables should be tender-crisp.