Preheat a charcoal or gas grill with one side over direct heat and the other side over indirect heat. Rub steaks on both sides with coffee rub; set aside.
Spiced coffee-rubbed sirloin steaks are perfect for the grill. Top them with a homemade charred spicy corn salad.
Servings and Ingredients
|3 lbs. beef sirloin steaks, 1-1/4-to-1-1/2-inch-thick|
|¼ c. coffee rub, pre-made and purchased|
|2 c. grape tomatoes, halved|
|½ c. Hy-Vee Short Cuts chopped red onions|
|1 fresh jalapeno, seeded and chopped|
|¼ c. fresh cilantro, chopped|
|2 tbsp. fresh lime juice|
|5 ears Hy-Vee Short Cuts sweet corn|
|2 tbsp. Gustare Vita olive oil|
|Lime wedges, for serving|
Things To Grab
- Charcoal or gas grill
- Medium bowl
- Aluminum foil
Toss together tomatoes, red onions, jalapeno pepper, cilantro, and lime juice in a medium bowl; set aside. Brush corn with olive oil; set aside.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Grill steak over direct heat for 4 minutes, turning once halfway through. Finish grilling over indirect heat for 8 to 10 minutes or until medium-rare (130 degrees). Loosely cover with foil and let rest for 5 minutes. While steak is resting, grill corn over direct heat until slightly charred, turning frequently.
Cut the kernels off the cob and toss with tomato mixture. Slice steak against the grain and serve with corn salsa and lime wedges.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 130mg
- Sodium: 720mg
- Total Carbohydrates: 15g
- Protein: 37g