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Coffee-Rubbed Beef with Red-Eye Beans

  • 20 m
  • 40 m
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.”


    • 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


  • 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(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.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019