Peppersteak is great no matter how you slice it 🙂 But this recipe really is a winner – the sauce made with coffee and balsamic turned an already savory dish into something just exquisite.

4 servings
226 calories per serving

½ t ground cumin
½ t ground coriander
½ t chili powder
¼ t salt
¾ t pepper
1 lb. boneless top sirloin steak, trimmed
1 clove garlic, halved
2 cloves garlic, minced
1 T oil
2 red bell peppers, thinly sliced
1 onion, thinly sliced
1 t brown sugar
½ c brewed strong coffee
¼ c balsamic vinegar

Combine first five ingredients. Rub steak with cut garlic and then rub the spice mix into the steak. Heat 2 t of oil into a skillet and cook the steak 6-8 minutes per side or to desired doneness. Get a nice sear on the outside for extra flavor ! Remove steak from pan and tent with foil to keep warm. Add 1 t oil to the skillet and stir in the pepper and onions and cook 4 minutes then add the minced garlic and brown sugar and heat a minute before stirring in the coffee and vinegar. Heat 3-4 minutes. Slice steak into thin pieces and plate with pepper mix on top. Pour any sauce from pan over platter.