Coffee-rubbed Steak with Brussels Sprouts Salad
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