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Steaks with Cowboy Coffee Rub & Spicy Pico De Gallo

Recipe

Nutritional Info

Cook's Notes

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Total recipe time: 25 minutes Makes 6 servings

Ingredients

3 beef Ranch steaks, cut 3/4 inch thick (about 8 ounces each)

Spicy Pico de Gallo:

1 cup chopped red onion
1 cup chopped seeded tomatoes
1/2 cup coarsely chopped fresh cilantro
1-1/2 teaspoons minced pickled jalapeño pepper slices
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Cowboy Coffee Rub:

1 tablespoon freshly ground coffee beans
1-1/2 teaspoons salt
1-1/2 teaspoons brown sugar
1 teaspoon coarse grind black pepper

Instructions

Combine Spicy Pico de Gallo ingredients in medium bowl; mix well. Set aside.
Combine Cowboy Coffee Rub ingredients in small bowl. Press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices. Serve with Spicy Pico de Gallo.

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Nutritional Information Per Serving

Nutrition information per serving: 173 calories; 5 g fat (2 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 686 mg sodium; 6 g carbohydrate; 0.9 g fiber; 24 g protein; 3.6 mg niacin; 0.3 mg vitamin B₆; 2.6 mcg vitamin B₁₂; 3.0 mg iron; 25.8 mcg selenium; 5.5 mg zinc.

This recipe is an excellent source of protein, vitamin B₁₂, selenium and zinc; and a good source of niacin, vitamin B₆ and iron.

Cook's Notes

Serve with mixed steamed summer vegetables such as zucchini, summer squash and green beans.