Rub the smoky coffee and spice mixture over pork chops, chicken or a full-bodied fish such as salmon. Make a double or triple batch of the mixture and store in a jar with a tight-fitting lid for up to 2 weeks. Serve this steak with a simple baked russet or sweet potato and a lettuce wedge topped with your favorite creamy dressing, if desired.
- 1 tablespoon ground dark-roast coffee
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- 2 pounds (7-bone) chuck steak
Combine first 7 ingredients in a bowl. Rub evenly over all sides of steak. Cover and chill 1 hour or up to 8 hours.
Grill over medium-high heat 3 minutes on each side or to desired degree of doneness.
Per serving: Calories: 314; Carbohydrate: <1g; Fat: 24g; Saturated Fat: 9.7g; Cholesterol: 80mg; Protein: 22.1g; Fiber: <1g; Sodium: 223mg; Calcium: 15mg.