Grilled coffee-rubbed steak with pear-cranberry salsa
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
To make the salsa more colorful, choose a green pear, such as Bartlett or Anjou, along with a red pear, such as Red Anjou or Starkrimson. Serve this steak with mixed salad greens or asparagus for a delicious weeknight supper.
Ingredients
Cooking spray
4 spray(s)
Regular instant coffee powder
1 tbsp(s), or ground coffee
Packed brown sugar
2 tsp(s)
Ground cumin
1 tsp(s)
Table salt
1 tsp(s), divided
Black pepper
½ tsp(s)
Chili powder
½ tsp(s), chipotle chile-variety
Uncooked lean trimmed sirloin beef
1 pound(s), about 1-inch thick
Pear
2 large, firm, ripe, unpeeled, cored, and diced
Dried cranberries
¼ cup(s)
Red onion
3 tbsp(s), chopped, chopped
Cilantro
2 tbsp(s), chopped fresh
Fresh lime juice
2 tbsp(s)
Jalapeño pepper
1 medium, seeded and minced
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2
Stir together coffee, brown sugar, cumin, 3/4 teaspoon of salt, black pepper, and chile powder in small bowl. Rub coffee mixture all over steak and let stand at room temperature 15 minutes.
3
Meanwhile, to make salsa, combine pears, cranberries, onion, cilantro, lime juice, jalapeño, and remaining 1/4 teaspoon salt in small bowl.
4
Place steak on grill rack and grill, turning occasionally, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes. Cut steak into 24 slices. Serve steak with salsa.
5
Serving size: 6 slices steak and about 2/3 cup salsa
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