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| | | |  | | | Cook’s Tip: Four beef top blade steaks (flat iron) or beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each), may be substituted for beef chuck eye steaks. Grill beef top blade steaks, covered, 10 to 14 minutes [shoulder center steaks (ranch steak) 11 to 14 minutes] for medium rare to medium doneness, turning occasionally.
Cook’s Tip: Ancho chili powder is available in the spice or ethnic section of the supermarket or in specialty food markets. Regular chili powder may be substituted.
Cook’s Tip: Finely ground regular ground coffee may be substituted for espresso.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron,
selenium and zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Grilled Espresso Steaks
35 minutes
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Ingredients: |
| 4 |
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beef tri-tip steaks, cut 1 inch thick (about 6 ounces each) |
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Salt |
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Green onions, lemon wedges, freshly grated lemon peel (optional) |
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Espresso Rub: |
| 2 |
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tablespoons finely ground espresso coffee beans |
| 1 |
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tablespoon garlic pepper |
| 2 |
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teaspoons brown sugar |
| 1 |
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teaspoon ancho chili powder |
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Instructions: |
| 1. |
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Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour. |
| 2. |
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Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 17 minutes for medium rare to medium doneness, turning occasionally. |
| 3. |
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Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving using tri-tip: 252 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 91 mg cholesterol; 403 mg sodium; 3 g carbohydrate; 0.1 g fiber; 34 g protein; 10.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 2.4 mg iron; 41.0 mcg selenium; 6.3 mg zinc.
Nutrition information per serving using shoulder center (ranch steak): 307 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 114 mg cholesterol; 457 mg sodium; 3 g carbohydrate; 0.1 g fiber; 46 g protein; 6.5 mg niacin; 0.5 mg vitamin B6; 5.2 mcg vitamin B12; 5.6 mg iron; 51.2 mcg selenium; 10.9 mg zinc.
Nutrition information per serving using top blade (flat iron): 360 calories; 17 g fat (6 g saturated fat; 8 g monounsaturated fat); 102 mg cholesterol; 447 mg sodium; 3 g carbohydrate; 0.1 g fiber; 44.7 g protein; 7.0 mg niacin; 0.7 mg vitamin B6; 6.1 mcg vitamin B12; 5.0 mg iron; 34.2 mcg selenium; 15.2 mg zinc. |
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