Cof­fee-rubbed Steak with Brus­sels Sprouts Salad

Cooking Light - - Dinner Tonight 20-minute Mains -

Ac­tive: 20 min. To­tal: 20 min.

1 Tbsp. ground cof­fee beans

3/4 tsp. kosher salt, di­vided

3/4 tsp. black pep­per, di­vided

1 lb. hanger steak

1/4 cup olive oil, di­vided

1 Tbsp. ap­ple cider vine­gar

2 tsp. Di­jon mus­tard

1 tsp. honey

3 cups shred­ded Brus­sels sprouts 1/3 cup chopped toasted pecans 1 oz. blue cheese, crum­bled

(about 1/4 cup)

1. Heat a large cast-iron skil­let over medium-high. Stir to­gether cof­fee, 5/8 tea­spoon salt, and 1/2 tea­spoon pep­per in a small bowl. Sprin­kle mix­ture evenly over steak, press­ing gen­tly to ad­here. Add 1 ta­ble­spoon oil to skil­let. Add steak; cook, with­out mov­ing, un­til bot­tom forms a crust, about 3 min­utes. Turn steak over; cook un­til a ther­mome­ter in­serted in thick­est por­tion reg­is­ters 120°F, 6 to 7 min­utes. Re­move from skil­let; set aside.

2. Whisk to­gether vine­gar, mus­tard, honey, re­main­ing 3 ta­ble­spoons olive oil, re­main­ing 1/4 tea­spoon pep­per, and re­main­ing 1/8 tea­spoon salt in a large bowl. Add Brus­sels sprouts, pecans, and blue cheese; toss to coat.

3. Slice steak against the grain. Serve with Brus­sels sprouts salad.

SERVES 4 (serv­ing size: about 3 oz. steak and 3/4 cup salad) Calo­ries 427; Fat 31g (sat 7g, un­sat 21g); Pro­tein 29g; Carb 9g; Fiber 4g; Sug­ars 3g (added sug­ars 1g); Sodium 593mg; Calc 8% DV; Potas­sium 7% DV

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