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Southwestern Steak & Peppers

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  4 servings
This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.
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
Southwestern Steak & Peppers Recipe at
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 minutes 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 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 226
Fat. Total: 12g
Protein: 26g
Carbohydrates, Total: 12g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 60mg
Sodium: 216mg
% Cal. from Fat: 48%
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