This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results. Source: EatingWell Magazine, Winter 2004

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.

  • Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.

  • 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.

  • To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

Nutrition Facts

245 calories; 8.8 g total fat; 2.2 g saturated fat; 70 mg cholesterol; 223 mg sodium. 688 mg potassium; 12.9 g carbohydrates; 2.2 g fiber; 9 g sugar; 27.7 g protein; 2646 IU vitamin a iu; 88 mg vitamin c; 44 mcg folate; 65 mg calcium; 2 mg iron; 39 mg magnesium; 1 g added sugar;

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Rating: 4 stars
Fantastic! The sauce is hard to describe -- vaguely sweet -- and goes well with the vegetables. Anything that gets me to eat my onions and bell peppers works for me! Mom said the flavor wasn't as intense so I'll cut back on the water next time. Read More