Coffee-Rubbed Beef with Red-Eye Beans

Coffee-Rubbed Beef with Red-Eye Beans

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons ground ancho chile pepper
  • 2 teaspoons instant espresso coffee powder
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon packed brown sugar (see Tip)
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • 1 pound beef shoulder petite tenders
  • Nonstick cooking spray
  • Red-Eye Beans:
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon hot canola oil
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
  • ½ cup water
  • 1 tablespoon molasses
  • 2 teaspoons reduced-sodium Worcestershire sauce
  • 1 teaspoon instant espresso coffee powder
  • 1 teaspoon ground ancho chile pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • ¼ cup finely chopped red onion

Preparation

  • Prep

  • Ready In

  1. In a small bowl, stir together 2 teaspoons of ancho chile pepper, 2 teaspoons espresso powder, paprika, mustard, brown sugar, oregano, ½ teaspoon black pepper, ¼ teaspoon salt, and ¼ teaspoon cumin. Trim fat from meat. Lightly coat meat with cooking spray. Sprinkle meat evenly with spice mixture, rubbing it in with your fingers.
  2. 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, ½ teaspoon cumin, ¼ teaspoon pepper, and ⅛ teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes to blend flavors, stirring occasionally.
  3. 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°F) or 10 to 15 minutes for medium (160°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.
  • Tip: If using a sugar substitute, choose from Splenda® Brown Sugar Blend or Sugar Twin® 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 information

  • Serving size: 1 steak and ⅓ cup beans
  • Per serving: 292 calories; 9 g fat(3 g sat); 5 g fiber; 23 g carbohydrates; 28 g protein; 36 mcg folate; 65 mg cholesterol; 7 g sugars; 854 IU vitamin A; 4 mg vitamin C; 83 mg calcium; 5 mg iron; 552 mg sodium; 845 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ starch, ½ fat

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