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Recipe: Sweet Chilli Coffee Steak

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


Recipe Tips:

  • - 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.


USPlabs Recipe of the Day Sweet Chili Coffee Steak



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

Fat: 15g

Carbs: 11g

Protein: 35g


USPlabs Recipe of the Day Sweet Chili Coffee Steak


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