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 chiles 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.
- - 6oz Rib Eye
- - 1/4 Sweet Onion
- - 1/4 Green Pepper
- - 1 Tablespoon + 1 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 the refrigerator for 20 minutes to bring to room temperature.
- - Before using the rub, pat steak down your steak with a paper towel to remove any surface moisture.
Pat your steak dry and use the rub to coat evenly. Next, use a spray oil on a heavy skillet over moderately high heat until hot but not smoking. Stir-fry the steak until browned, but still pink inside. This should take about 3 minutes per side. Remove your steak from the pan, spray more oil and stir-fry bell peppers and onions until golden; about 6 to 7 minutes.
Calories: 329 kcals
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