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Southwestern Steak & Peppers

Southwestern Steak & Peppers
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WebMD Recipe from

This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.

Prep: 25 minutes | Total Time: 35 minutes
  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    ground coriander
  • 1/2 teaspoon
    chili powder
  • 1/4 teaspoon
    salt, or to taste
  • 3/4 teaspoon
    coarsely ground pepper, plus more to taste
  • 1 pound
    boneless top sirloin steak, trimmed of fat
  • 3 cloves
    garlic, peeled, 1 halved and 2 minced
  • 3 teaspoons
    canola oil, or extra-virgin olive oil, divided
  • red bell peppers, thinly sliced
  • medium white onion, halved lengthwise and thinly sliced
  • 1 teaspoon
    brown sugar
  • 1/2 cup
    brewed coffee, or prepared instant coffee
  • 1/4 cup
    balsamic vinegar
  • 4 cups
    watercress sprigs
  1. 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.
  2. 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.
  3. 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.
  4. To serve, mound 1 cup watercress on each plate. Top with the sautéed 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.


Nutritional Information

Makes: 4 servings
  • Calories241
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol49 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein28 g
  • Sodium221 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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