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Cowboy Coffee Rubbed Steak W/Fresh Chopped Veggie Salad

1 12 teaspoons dried ancho chile powder (or other chili powder)
1 12 teaspoons espresso coffee, finely ground (not instant)
12 teaspoon brown sugar
14 teaspoon dry mustard
14 teaspoon ground coriander powder
14 teaspoon salt
14 teaspoon fresh ground black pepper
1 14 lbs top sirloin steaks, about 1 1/4-inch thick (shoulder center steak aka a Ranch Steak)
1 large red onion, peeled, sliced into 1/3-inch thick rounds
1 tablespoon olive oil
salt and pepper
1 red pepper, seeded, finely diced
1 English cucumber, seeded, finely diced
2 large tomatoes, seeded, finely diced
2 tablespoons extra virgin olive oil
1 12-2 tablespoons balsamic vinegar
1 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste


Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for about 7 minutes, turning once,then cooking another 7 minures for medium to medium-rare if using a whole piece of steak (or just cook until it is as rare or as cooked through as you prefer your steaks to be). For the Onions:. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste. Allow steak to sit for 5 minutes before slicing. While steak & onions are cooking, prepare the salad: In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.

Source: www.food.com