This quick coffee-rubbed 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 sautéed in the same skillet used to cook the steak, saving clean up time. Complete the meal with a washed-ready-to-eat salad and your favorite dressing.
• If grass-fed steak is not available, any type can be used.
• Be sure the keep the heat on medium to medium-low, depending on your burners, to keep the spice crust from burning.
• Prepare ingredients.
• Microwave potatoes and set aside.
• Cook steak.
• Remove steak to rest.
• Saute potatoes.
• Slice steak.
Wine tip: A big ol’ steak calls for a big ol’ cabernet sauvignon.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
• 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.
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 the spice on.
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 it rest while finishing the potatoes. Slice and serve. Serve tomatoes on the side. Makes 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, about 5 minutes. Add salt and pepper to taste. Serve potatoes with the steak. Makes 2 servings.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.”