This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
3/4 teaspoon coarsely ground pepper, plus more to taste
1 pound boneless top sirloin steak, trimmed of fat
3 cloves garlic, peeled, 1 halved and 2 minced
3 teaspoons canola oil or extra-virgin olive oil, divided
2 red bell peppers, thinly sliced
1 medium white onion, halved lengthwise and thinly sliced
1 teaspoon brown sugar
1/2 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
4 cups watercress sprigs

1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
3. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
4. To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

NUTRITION INFORMATION: Per serving: 226 calories; 9 g fat (2 g sat, 4 g mono); 64 mg cholesterol; 12 g carbohydrate; 24 g protein; 3 g fiber; 213 mg sodium; 613 mg potassium.

Nutrition bonus: Vitamin C (210% daily value), Vitamin A (60% dv), Iron (25% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat

RELATED RECIPES: Poblano & Skirt Steak Fajitas | Texas Toasts with Filet Mignon, Watercress & Herb Butter | Grilled Buffalo Steak with Radicchio-Beet Skewers | Garlic-Chile Flank Steak | Southwestern Corn & Black Bean Salad

I added chopped fresh parsled and sliced mushrooms to the vegetable mix. Instead of rubbing the meat with the garlic, I used garlic powder in the rub mix. Great flavor.

Anonymous, Discovery Bay, CA