Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. In a small bowl, combine brown sugar, espresso powder, paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle evenly over both sides of steak; rub in with your fingers.Advertisement
In a large saucepan, bring a large amount of water to boiling. Add zucchini to boiling water; cook for 2 minutes. Drain zucchini. Thread tomatoes, mushrooms and zucchini onto eight skewers (see Tips). Cover with foil, and chill both steak and skewers from 2 to 24 hours.
Preheat broiler. Place steak on unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through broiling time. Add vegetable skewers to broiler pan after the first 10 minutes of broiling; broil 7 to 8 minutes or just until vegetables are tender, turning once. Transfer steak to a cutting board. Let stand for 5 minutes.
To make Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise or salad dressing, chives (if desired), cider vinegar, mustard, sugar, 1/8 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Thinly slice steak across the grain. Serve steak with vegetables and Buttermilk Dressing.
Tips: If you can't find smoked paprika, use 1 teaspoon regular paprika and 1/2 teaspoon ground cumin instead.
If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.
3 1/2 lean protein, 1 vegetable, 1/2 fat, 1/2 other carb