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Photo of Grilled coffee-rubbed steak with pear-cranberry salsa by WW

Grilled coffee-rubbed steak with pear-cranberry salsa

3
Points® value
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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