‘Tis the season for steak, charcoal fueled flames and protein for days. Beef is a staple of my diet. For those of you afraid of fat, eat some egg whites. This recipe is a full-flavored superset of two of my favorite foods: Steak and coffee. Don’t rule out this tasty combo just yet. Coffee isn’t just for your “Future Pro” mug. It makes for a seriously delicious steak rub. The combination of ancho chilies blended with cocoa powder, coffee, and brown sugar will take you on a sweet trip to Gainsville. Try this recipe out and tag @USPlabs in your pics.
Recipe: Sweet Chile Coffee Steak
- 6oz Rib Eye
- 1/4 Sweet Onion
- 1/4 Green Pepper
- 1 Tablespoon + One Teaspoon of Splenda Brown Sugar Blend
- 1 Tablespoon of Instant Coffee
- 1/2 Teaspoon of Unsweetened Cocoa Powder
- 1/2 Teaspoon of Ancho Chile powder
- If searing a steak use a thicker cut such as the rib-eye above. However, anything thicker than about 1.5 inches may be difficult to cook through.
- Choose a pan that’s not much bigger than your steak. Too big of a pan will cause the juices to spill over and burn up.
- Remove steak from fridge for 20 minutes to bring to room temperature.
- Before using rub, pat steak down with a paper towel to remove any surface moisture.
- Let “rest” 5-10 minutes before slicing into it for a moister more flavorful steak
Pat steak dry and use rub to coat evenly. Use spray oil on a heavy skillet over moderately high heat until hot but not smoking. Stir-fry steak until browned but still pink inside, about 3 minutes per side. Transfer to a plate and spray skillet again.
Stir-fry bell peppers and onions golden, 6 to 7 minutes.
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