Southwestern Steak and peppers
Source of Recipe
(marloah)
List of 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
1 pound boneless top sirloin steak, 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 sprigs Recipe
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.
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
mins per side for medium-rare.
Transfer to a cutting board and let rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers
and onion; cook, stirring often, until softened, about 4 mins. Add
minced garlic and brown sugar; cook, stirring often, for 1 min. Add
coffee, vinegar and any accumulated meat juices; cook for 3 mins to
intensify flavor. Season with pepper.
4 servings
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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