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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004


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; protein 27.7g 55% DV; carbohydrates 12.9g 4% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 8.8g; fat 8.8g 14% DV; saturated fat 2.2g 11% DV; cholesterol 69.7mg 23% DV; vitamin a iu 2645.6IU 53% DV; vitamin c 87.9mg 147% DV; folate 43.8mcg 11% DV; calcium 64.7mg 7% DV; iron 2.3mg 13% DV; magnesium 39.3mg 14% DV; potassium 687.5mg 19% DV; sodium 223.5mg 9% DV; thiamin 0.1mg 14% DV; added sugar 1g.

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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