Sweet-Spiced Sirloin on Arugula with Skillet Corn
For rub, combine coffee granules, ground pepper, cinnamon, and 1/8 teaspoon salt in a small bowl. Sprinkle the rub evenly over all sides of the beef; press in with your fingers. Let stand at room temperature for 15 minutes.Advertisement
Meanwhile, heat a dry large nonstick skillet over medium-high heat. Add corn to the hot skillet; cook for about 3 minutes or until beginning to lightly brown on edges, stirring occasionally. Transfer the corn to a dinner plate; set aside to cool.
Heat oil in the same skillet over medium-high heat. Add the beef; cook for 10 to 13 minutes or until medium-rare (145 degrees F) to medium (160 degrees F), turning once halfway through cooking. Transfer the beef to a cutting board. Let stand for 5 minutes; thinly slice the beef.
For sauce, return the skillet (with pan drippings) to medium-high heat. Add wine, vinegar, and sugar to the skillet. Bring to boiling; boil for about 2 minutes or until liquid is reduced to 1/3 cup. Remove from the heat.
To serve, divide arugula, chile pepper, tomatoes, red onion, and sliced beef among four dinner plates. Sprinkle the corn over. Spoon the sauce over all.
Tips: If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 1/2 teaspoons sugar. Nutrition Per Serving with Substitute: same as below, except 278 calories, 20 g carbohydrate, 7 g sugar. Carb Choices: 1.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
3 lean protein, 1 1/2 vegetable, 1 starch, 1/2 fat