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.
This was a pretty good, restaurant-quality meal. Quick, easy, and tasty. I was too cheap to spring for the espresso (I wouldn't have used it for drinking, so I couldn't justify it) and actually ended up using a "kahluha" k-cup that was leftover--not ideal, but it still worked! Served it with the recommended arugula salad and sprinkled some leftover goat cheese on top of that. Very filling, satisfying meal.
We made this with a skirt steak and it was very tasty. Served with the fingerling potatoes that were so-so.
Great recipe! A few changes: used flank steak, changed espresso powder to finely ground coffee, added basil i/o parsley for the tomato sauce. DH loved so much he was still talking about it the next day. Kids liked it, too, not too spicy for them. Served with corn salad from CL Sept 2010
OMG so good! Didn't have flat iron steak so used petite sirloin - just delish! Served with the roasted fingerling potatoes with dijon and fresh snap peas and carrots. Will definitely make this again!