This quick coffee-crusted steak with sauteed garlic potatoes is simple enough for a midweek dinner. Chili powder adds a little kick while the paprika gives a smoky flavor.
The garlic potatoes are first cooked in the microwave and then sauteed in the same skillet used to cook the steak, saving clean up time. Complete the meal with a washed-ready-to-eat salad and your favorite dressing. HELPFUL HINTS
Substitutions: If grass-fed steak is not available, any type can be used.
Cooking tip: Be sure the keep the heat on medium to medium-low depending on your burners to keep the spice crust from burning.
Nutrition: This meal contains 544 calories per serving with 28 percent of calories from fat.
Wine tip: A big ol’ steak calls for a big ol’ cabernet sauvignon.
To buy: 1 pound red potatoes; 3/4 pound strip steak, fat removed (about 3/4-inch thick); 1 red bell pepper; 2 medium tomatoes; 1 container espresso coffee; 1 bottle onion powder; 1 bottle smoked paprika; 1 bottle chili powder.
Staples: Olive oil, minced garlic, brown sugar, salt and black peppercorns.Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com.