What a knockout! This was absolutely delicious. Mine sat in the fridge with the rub on it for about 90 minutes before cooking, so the flavor really came into the steak. I changed up the sauce a bit because I had half a can of Rotel tomatoes & chiles in the fridge that needed using, so I skipped the vinegar but added fresh basil and the olive oil--the oil really mellowed the sharpness of the tomatoes & chiles. We had this for dinner with the Southwest Confetti Salad (a rice, bean, & veg salad elsewhere on the CL site). My husband ate about 6 oz. of steak, but I stayed to 3 myself in order to have some left for lunch.
Chili-Espresso Rubbed Steaks with Warm Tomato Sauce
Because there is only one flat-iron steak per steer, it's a good idea to call ahead and order two steaks. Flank or tri-tip steaks make fine substitutes. You'll serve roughly two-thirds of the steak for dinner Saturday night and use the rest for Sunday brunch. If you don't have a mini chopper or blender, just dice the tomatoes and parsley by hand for a chunkier sauce.
This recipe goes with Steak Hash with Poached Eggs
More From Cooking Light
- Calories: 216
- Fat: 12.3g
- Saturated fat: 4.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 0.6g
- Protein: 21.9g
- Carbohydrate: 3.1g
- Fiber: 1.1g
- Cholesterol: 71mg
- Iron: 3.1mg
- Sodium: 260mg
- Calcium: 27mg
- 2 teaspoons espresso powder
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- 2 (12-ounce) flat-iron steaks
- Cooking spray
- 1 cup grape tomatoes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1. Combine first 6 ingredients; stir well. Rub spice mixture evenly over both sides of steaks; cover and let stand at room temperature 30 minutes.
- 2. Preheat grill to medium-high heat.
- 3. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes.
- 4. Place tomatoes and remaining ingredients in a mini chopper or blender; process until coarsely chopped. Spoon tomato mixture into a microwave-safe bowl; microwave on HIGH 1 minute. Cut steaks diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates (roughly 2/3 of cooked meat). (Reserve remaining steak for Sunday brunch.) Top each serving with 2 tablespoons sauce.
- Wine note: Coffee flavor in food can be a fabulous pairing point for some red wines. Cabernet sauvignon and syrah often have dark espresso flavors lurking around the edges. For Saturday's supper, though, you need a red with a little more bright acidity and juicy fruit than those two varieties bring on their own. Go for a blend of syrah and its common partner grenache: Bonny Doon Vineyard's Châteauneuf-du-Pape-styled 2006 Le Cigare Volant (California, $32), with spicy, toasty, earthy notes on one side and bright red fruit on the other. --Sara Schneider
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