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.

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.