Coffee-Rubbed Steak with Charred Zucchini
- 1 of 1 Heat grill to medium-high. In a small bowl, combine 2 tbsp espresso ground coffee, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp sugar, 3/4 tsp salt, 1/2 tsp smoked paprika and 1/4 tsp black pepper. Sprinkle 1 tbsp of the rub over one side of a 1 1/2 lb boneless sirloin steak (at least 1 inch thick) and press in with your hands. Turn over steak and repeat. Reserve remaining rub for another use. Season 4 small zucchini, trimmed and quartered lengthwise, with 1/4 tsp salt and 1/8 tsp pepper. Thread 1 pkg (10 oz) trimmed button mushrooms onto 2 skewers. Brush mushrooms and 1 yellow pepper, cut from the core into 4 pieces, with 2 tbsp light balsamic salad dressing. Grill vegetables 6 minutes, turning once. Grill steak 6 to 8 minutes, depending on thickness, turning once. Meanwhile, microwave 2 cups heat-and-serve white or brown rice for 1 1/2 minutes. Remove steak from grill and let rest 5 minutes. Quarter mushrooms and dice yellow pepper. Toss in a bowl with rice and 1/4 tsp salt. Slice steak and serve with zucchini and grilled veggie rice.
Servings Per Recipe: 6
Per Serving: 2 g fiber, 4 g sugar, 7 g sat. fat, 26 g carb., 408 kcal cal., 19 g Fat, total, 550 mg sodium, 34 g pro.