Quick Fix for 2

Quick Fix for 2: Try coffee-crusted steak

Miami HeraldFebruary 25, 2014 

This quick coffee-crusted steak with sauteed garlic potatoes is simple enough for a midweek dinner. Chili powder adds a little kick while the paprika gives a smoky flavor.

The garlic potatoes are first cooked in the microwave and then sauteed in the same skillet used to cook the steak, saving cleanup time. Complete the meal with a washed, ready-to-eat salad and your favorite dressing.

Helpful hints

• If grass-fed steak is not available, any type can be used.

• Depending on your burners, keep the heat on medium to medium-low to keep the spice crust from burning.


• Prepare ingredients.

• Microwave potatoes and set aside.

• Cook steak.

• Remove steak to rest.

• Saute potatoes.

• Slice steak.

Shopping list

Here are the ingredients you’ll need.

To buy: 1 pound red potatoes; 3/4 pound strip steak, fat removed (about 3/4-inch thick); 1 red bell pepper; 2 medium tomatoes; 1 container espresso coffee; 1 bottle onion powder; 1 bottle smoked paprika; 1 bottle chili powder.

Staples: Olive oil, minced garlic, brown sugar, salt and black peppercorns.

Miami Herald

Gassenheimer: dinnerinminutes.com

Coffee Rubbed Steak

1 tablespoon ground espresso coffee

1/2 tablespoon onion powder

1/2 tablespoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 tablespoon brown sugar

3/4 pound grass-fed strip steak, fat removed (about 3/4-inch thick)

1 tablespoon olive oil

2 medium tomatoes, sliced

MIX coffee with onion powder, paprika, salt, chili powder and brown sugar. Spread on both sides of the steak, pressing on the spices.

HEAT oil in a nonstick skillet over medium heat. Add the steak and saute 5 minutes, watching to make sure the spices do not burn. Turn the steak over and cook another 5 minutes. A meat thermometer should read 125 degrees for medium-rare and 145 degrees for medium.

REMOVE meat to a cutting board and pour pan juices over the steak. Let rest while finishing the potatoes. Slice and serve. Serve tomatoes on the side.

Per serving: 322 calories (34 percent from fat), 12.0 g fat (2.8 g saturated, 6.7 g monounsaturated), 96 mg cholesterol, 41.6 g protein, 14.2 g carbohydrates, 2.9 g fiber, 690 mg sodium.

Yield: 2 servings.

Sauteed Garlic Potatoes

1 pound red potatoes, unpeeled, washed and cut into 1-inch pieces

1 cup sliced red bell pepper

2 teaspoons olive oil

2 teaspoons minced garlic

Salt and freshly ground pepper

PLACE potatoes in a microwave-safe bowl and microwave on high 10 minutes. Remove from oven and add garlic and bell pepper. Set aside.

WHEN steak is removed from skillet, add olive oil to it. Turn heat to high. Add potato mixture. Saute 5 minutes, turning the potatoes to brown on all sides. Add salt and pepper to taste. Serve potatoes with the steak.

Per serving: 222 calories (20 percent from fat), 5.0 g fat (0.7 g saturated, 3.3 g monounsaturated), no cholesterol, 5.1 g protein, 40.8 g carbohydrates, 5.0 g fiber, 45 mg sodium.

Yield: 2 servings.

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