Tender beef steaks get an intense flavor rub of coffee, herbs, and chiles before being grilled. Robust Red-Eye Beans are the perfect accompaniment. Best of all, it's on the table in less than an hour.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist
Red-Eye Beans:

Directions

Instructions Checklist
  • In a small bowl, stir together 2 teaspoons of ancho chile pepper, 2 teaspoons espresso powder, paprika, mustard, brown sugar, oregano, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and 1/4 teaspoon cumin. Trim fat from meat. Lightly coat meat with cooking spray. Sprinkle meat evenly with spice mixture, rubbing it in with your fingers.

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  • In a small saucepan, cook onion and garlic, in hot oil over medium heat for 4 to 6 minutes or until tender. Stir in pinto beans, water, molasses, Worcestershire sauce, 1 teaspoon espresso powder, 1 teaspoon ancho chile pepper, 1/2 teaspoon cumin, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes to blend flavors, stirring occasionally.

  • For a gas or charcoal grill, place beef tenders on the grill rack directly over medium heat. Grill, covered, to desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium rare (145 degrees F) or 10 to 15 minutes for medium (160 degrees F). Let tenders stand for 5 minutes. Slice tenders. Spoon Red-Eye Beans into four shallow dishes. Place beef slices on top of beans and sprinkle with red onion.

Tips

Tip: If using a sugar substitute, choose from Splenda(R) Brown Sugar Blend or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition per Serving with Substitute: same as below, except 292 calories, 552 mg sodium, 23 g carbohydrate.

Nutrition Facts

292.2 calories; protein 28.4g 57% DV; carbohydrates 23.4g 8% DV; exchange other carbs 1.5; dietary fiber 5.4g 22% DV; sugars 6.7g; fat 9.3g 14% DV; saturated fat 2.6g 13% DV; cholesterol 64.6mg 22% DV; vitamin a iu 853.9IU 17% DV; vitamin c 3.9mg 7% DV; folate 36.5mcg 9% DV; calcium 82.9mg 8% DV; iron 4.6mg 26% DV; magnesium 80.8mg 29% DV; potassium 845mg 24% DV; sodium 552.2mg 22% DV.