Southwestern Steak & Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . cumin, ground coriander, chili powder, salt, coarsely ground pepper, boneless top sirloin steak, garlic, canola oil or extra-virgin olive oil, red bell peppers, onion, brown sugar, brewed coffee or prepared instant coffee, balsamic vinegar, watercress sprigs cvt Ingredients:
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon chili powder |
1/4 teaspoon salt, or to taste |
3/4 teaspoon (coarsely) ground pepper, plus more to taste |
10 3/5 ounces top sirloin steak, cooked per recipe, net from 1 pound fresh, boneless, trimmed of fat |
3 cloves garlic, peeled, 1 halved and 2 minced |
3 teaspoons canola oil or extra-virgin olive oil, divided |
2 red bell peppers, thinly sliced |
1 medium white onion, halved lengthwise and thinly sliced |
1 teaspoon brown sugar |
1/2 cup brewed coffee or prepared instant coffee |
1/4 cup balsamic vinegar |
4 cups watercress |
Directions:
1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
3. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
4. 4. To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.
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