Cowboy Steak with Coffee and Ancho Rub

Once in awhile, I love to eat a really good steak. My favorite steaks to eat are big juicy restaurant steaks, but I don't ever eat at home what I do in a restaurant. I usually try to buy good cuts of meat that are on the small side. Since they are small I like to give them big flavor. When I saw this recipe I knew that my meager steaks would pack a powerful punch. This is a really good rub. I think that the coffee really brings out the flavor of the beef. My family couldn't even tell that coffee was a main ingredient and of course, I didn't tell them about it until after they told me that it was "so good." The only change that I made was to cook the steaks on the outside grill because I prefer the grill flavor.

Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick

Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.

Serves 4; serving size: 7 slices
WW points = 5

Southwestern Slaw

I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.

Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste

In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.

Serves 12; serving size: 3/4 cup
WW points = 1