Coffee-Rubbed Beef with Red-Eye Beans

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.

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.