Another drink I am not fond of: coffee. First I complained this week about the tea and then I saw that the weekly challenge this week was coffee. I find it bitter and too strong to drink unless it is drowned in an iced capp from Tim Horton's (and even those still have too much coffee in them.)
But first before the recipe let me tell you a story about coffee, and my husband's love of it. Last fall my husband broke the glass carafe on our coffee maker. Being busy he never got a replacement one ordered. Eventually I realized he was spending more money sneaking up to Tim Horton's for a random cup than if he would just call the company that made the coffee pot and order the carafe.
This past weekend we were in Target and found a new coffee pot, a smaller, eight cup version that fits better on the counter on clearance for less than what the cost of the new carafe would have been on the old coffee pot. Yay, right? We get it home and dh is thrilled to finally get to make a cup of coffee at home again. Then we find out that this brand new coffee maker's carafe has a leak in it where the parts were sealed together at the factory.
My poor husband just can't win when it come to his coffee. We called the manufacturer and it sounds like it's a problem with all of them because it will be a three to six week wait for the replacement. This isn't the end of the world though. As long as he pours his cup over the sink he can still have his daily cup of coffee. It's just a minor inconvenience until then.
On to the recipe.
Everyone loved this when I made it tonight and it will be going into the dinner rotation. I served it with Parmesan roasted potatoes from here.
Southwestern Steak and Peppers
- 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) ground coriander
- 1/2 teaspoon(s) chili powder
- 1/4 teaspoon(s) salt, or to taste
- 3/4 teaspoon(s) coarsely ground pepper, plus more to taste
- 1 pound(s) boneless top sirloin steak, trimmed of fat
- 3 clove(s) garlic, peeled, 1 halved and 2 minced
- 3 teaspoon(s) canola oil, or extra-virgin olive oil, divided
- 2 red bell peppers, thinly sliced
- 1 medium white onion, halved lengthwise and thinly sliced
- 1 teaspoon(s) brown sugar
- 1/2 cup(s) brewed coffee, or prepared instant coffee
- 1/4 cup(s) balsamic vinegar
- 4 cup(s) watercress sprigs
- Mix cumin, coriander, chili powder, salt, and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
- Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
- Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
- To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.