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.