Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon ground cumin

  2. 1/2 teaspoon ground coriander

  3. 1/2 teaspoon chili powder

  4. 1/4 teaspoon salt, or to taste

  5. 3/4 teaspoon coarsely ground pepper, plus more to taste

  6. 1 pound boneless top sirloin steak, trimmed of fat

  7. 3 cloves garlic, peeled,

  8. 1 halved and 2 minced 3 teaspoons canola oil, or extra-virgin olive oil, divided

  9. 2 red bell peppers, thinly sliced

  10. 1 medium white onion, halved lengthwise and thinly sliced

  11. 1 teaspoon brown sugar

  12. 1/2 cup brewed coffee, or prepared instant coffee

  13. 1/4 cup balsamic vinegar

  14. 4 cups watercress sprigs

Instructions Jump to Ingredients ↑

  1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and 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 sauteed 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.


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