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Coffee and Smoked Paprika-Rubbed Steak with Buttermilk Dressing

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  • Makes: 4 servings
  • Serving Size: 3 ounces cooked meat, 2 vegetable skewers, and about 1 tablespoon dressing per serving
  • Prep: 25 mins
  • Chill: 2 hrs to 24 hrs
  • Broil: 17 mins

Coffee and Smoked Paprika-Rubbed Steak with Buttermilk Dressing

Directions

  1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. In a small bowl combine brown sugar, espresso powder, paprika, garlic powder, salt, and pepper. Sprinkle evenly over both sides of steak; rub in with your fingers.
  2. In a large saucepan bring a large amount of water to boiling. Add zucchini to boiling water; cook for 2 minutes. Drain zucchini. Thread tomatoes, mushrooms, and zucchini onto eight skewers.** Cover and chill both steak and skewers for at least 2 hours or up to 24 hours.
  3. Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 17 to 21 minutes or until medium doneness (160 degrees F), turning once. Add skewers to the broiler pan for the last 7 to 8 minutes of broiling or just until vegetables are tender, turning once. Transfer steak to a cutting board. Let stand for 5 minutes.
  4. Thinly slice steak across the grain. Serve steak with vegetables and Buttermilk Dressing.

From the Test Kitchen

*

If you can't find smoked paprika, use 1 teaspoon regular paprika and 1/2 teaspoon ground cumin instead.

**

If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Nutrition Facts (Coffee and Smoked Paprika-Rubbed Steak with Buttermilk Dressing)

  • Per serving:
  • 256 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 43 mg chol.,
  • 535 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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