Southwestern Steak & Peppers
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. chili powder
- ¾ tsp. coarsely ground black pepper, plus more to taste
- 1 lb. boneless top sirloin steak, trimmed of fat
- 3 cloves garlic, peeled, 1 halved and 2 minced
- 3 tsp. extra-virgin olive oil, divided
- 2 red bell peppers, thinly sliced
- 1 medium white onion, halved lengthwise and thinly sliced
- 1 tsp. Splenda brown sugar
- ½ cup brewed coffee or prepared instant coffee
- ¼ cup balsamic vinegar
- 4 cups watercress sprigs
Mix cumin, coriander, chili powder and ¾ tsp. pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
Heat 2 tsp. oil in a large heavy skillet, preferably cast iron, over med-high heat. Add the steak and cook to desired doneness, 4 – 6 minutes per side for med-rare. Transfer to a cutting board and let rest.
Add remaining 1 tsp. oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and Splenda brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sautéed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.