Chile-espresso rubbed steak with warm tomato sauce

Although we don’t have it often, we love steak at our house. And I’m always trying to find new and different ways to make it, just so it doesn’t get boring! This is definitely NOT a boring way to make steak, for sure! We typically serve it with bulgur, quinoa, or couscous, which works out great. Enjoy!

Chile-espresso rubbed steak with warm tomato sauce

Slightly adapted from Cooking Light, Aug 2010
Serves 4

1 teaspoon espresso powder
1/2 teaspoon garlic powder
1/4 tsp salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1 lb sirloin steak, trimmed
Cooking spray
1 cup grape tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 teaspoon sherry vinegar (or can sub red wine vinegar)

1. Combine first 7 ingredients; stir well. Rub spice mixture evenly over both sides of steak; cover and let stand at room temperature 30 minutes.

2. Preheat grill to medium-high heat (or preheat broiler, if cooking inside).

3. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes.

4. Place tomatoes and remaining ingredients in a mini chopper or blender; process until coarsely chopped. Spoon tomato mixture into a microwave-safe bowl; microwave on HIGH 1 minute. Cut steak diagonally across grain into thin slices. Place steak on each of 4 plates. Top each serving with 2 tablespoons sauce.

Nutritional info:
Calories: 226.2
Total Fat: 7.8 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.7 g
Cholesterol: 52.2 mg
Sodium: 154.0 mg
Potassium: 110.3 mg
Total Carbohydrate: 2.6 g
Dietary Fiber: 0.8 g
Sugars: 0.1 g
Protein: 34.0 g

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