Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers

Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers

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From: Diabetic Living Magazine

Broiled flank steak teams up with mushroom, zucchini, and tomato skewers for a delicious combination. Homemade buttermilk dressing is the perfect addition to this tasty dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1-pound beef flank steak
  • 1 tablespoon packed brown sugar
  • 1½ teaspoons instant espresso coffee powder
  • ¾ teaspoon sweet smoked paprika (see Tips)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 medium zucchini, cut into 1-inch pieces
  • 16 cherry tomatoes
  • 12 to 16 fresh whole mushrooms
  • Buttermilk Dressing:
  • 2 tablespoons low-fat buttermilk
  • 2 tablespoons light mayonnaise or salad dressing
  • 2 tablespoons snipped fresh chives (optional)
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon-style mustard
  • ¼ teaspoon sugar
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper


  • Prep

  • Ready In

  1. 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, ½ teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon pepper. Sprinkle evenly over both sides of steak; rub in with your fingers.
  2. 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.
  3. 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°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.
  4. To make Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise or salad dressing, chives (if desired), cider vinegar, mustard, sugar, ⅛ teaspoon garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
  5. 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 ½ teaspoon ground cumin instead.
  • If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Nutrition information

  • Serving size: 3 ounces cooked meat,2 vegetable skewers, and about 1 tablespoon dressing
  • Per serving: 270 calories; 12 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 25 g protein; 39 mcg folate; 100 mg cholesterol; 13 g sugars; 221 IU vitamin A; 7 mg vitamin C; 305 mg calcium; 1 mg iron; 346 mg sodium; 467 mg potassium
  • Nutrition Bonus: Calcium (30% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 1 vegetable, ½ fat, ½ other carb

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