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A Coffee-Rubbed Steak Recipe Ready In Minutes

In just a few minutes, you can jazz up a piece of meat for a low-calorie dish.

Coffee and steak might seem like an unlikely partnership, but the flavor of beef is actually heightened by the robust notes of java. This coffee-rubbed steak dish would be perfect with grilled vegetables and a side of black or pinto beans, or heat up a few corn tortillas and pass them out so everyone can make their own little tacos. Either way, be sure to let the beef rest (even if it actually makes this 10-minute meal a 12- or 13-minute meal); cut into it too early, and all the still-hot juices will bleed onto your cutting board, instead of being reabsorbed by the meat. Patience is a virtue, and so is a home-cooked meal that will save you some serious calories compared to the fast-food version.

Nutrition: 270 calories, 15 g fat (6 g saturated), 600 mg sodium

Serves 4

You'll Need

1⁄2  Tbsp finely ground coffee or espresso
1⁄2  Tbsp chili powder
Salt and black pepper to taste
1 lb flank or skirt steak (Skirt and flank are among our two favorite cuts, but any steak—strip, tenderloin, ribeye—would benefit from this coffee treatment)
Pico de gallo
1 lime, quartered

How to Make It

  1. Preheat a grill, grill pan, or cast-iron skillet.
  2. Combine the coffee grounds with the chili powder, plus a few generous pinches of salt and pepper.
  3. Rub the spice mixture all over the steak. Cook the beef for 3 to 4 minutes per side, depending on thickness, until slightly firm but still yielding.
  4. Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a big scoop of pico de gallo and a wedge of lime.

Eat This Tip

Steak and coffee isn't the only unconventional pairing that yields surprisingly excellent results. Try any of these tantalizing teams for a jolt to your taste buds:

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