Espresso beans are the secret to this steak’s wonderful smoky, charred flavor. No espresso on hand? A finely ground dark roast coffee would also work well.
2 tablespoons finely ground espresso
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse pepper
1 1/4 lb. beef sirloin steak (about 1 1/2 inches thick)
2 tablespoons canola oil, divided
2 tablespoons steak sauce
1. Combine all rub ingredients in small bowl. Brush steak with 1 tablespoon of the oil; coat with rub.
2. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Cook steak 8 to 10 minutes for medium-rare, turning once. Remove steak; brush with steak sauce. Cover loosely with foil; let stand 5 minutes before slicing.
PER SERVING: 285 calories, 12 g total fat (2.5 g saturated fat), 37 g protein, 6 g carbohydrate, 90 mg cholesterol, 455 mg sodium, 0 g fiber