Smoky, Coffee-Rubbed London Broil

My kids love a good steak, so I make it pretty frequently. When beef is on the menu, I know they'll eat at least some of their dinner.

My husband and I also appreciate a good steak and it's nice to change the preparation up a bit every now and then. Enter the giant bag of Dancing Moon Coffee we received. As much as we love to drink java, I got to thinking about other ways I could use the beans. A coffee rub kept sticking in my brain.

I've never made a coffee rub so this was a good reason to try one out. My favorite kind of steak to prepare is London Broil, so I decided to marry the two.

This main dish turned out pretty well. So well, in fact, that Max (my oldest) asked for a steak sandwich in his lunchbox the day after we had this for dinner. Score one for mom!

I hope you like this rub as much as we do.

Mangia! Mangia!
Andrea

Smoky, Coffee-Rubbed London Broil
3 tablespoons ground coffee beans
2 tablespoons smoked paprika
2 tablespoons ancho chile powder
1 1/2 tablespoons dark brown sugar
1 1/2 teaspoons ground pepper
1 1/2 teaspoons coriander
1 1/2 teaspoons mustard powder or ground mustard seed
1 1/2 teaspoons dried oregano
1 teaspoon ground ginger
1 tablespoon kosher salt
1 2-3 pound London broil
1 tablespoon oil

In a small bowl, mix together all ingredients through salt.

Generously coat London broil on all sides with the coffee rub. Gently press rub into steak. Wrap steak in plastic wrap and let chill in refrigerator for a few hours.

When ready to cook, prepare a broiler pan with nonstick cooking spray (or use a wire rack set inside a rimmed baking sheet). Start to preheat your broiler.

In a large skillet, heat oil over medium-high flame. Remove plastic wrap from steak. Sear London broil in pan for 2 to 3 minutes on each side, to help the rub form a nice crust.

Place London broil on broil pan and then transfer to oven. Cook 3 to 4 minutes and then turn steak over and cook another 3 or 4 minutes. Check steak for doneness. I like to shoot for medium-well, which retains some pink color in the middle of the steak.

Remove from oven and let London broil rest on a cutting board about 5 minutes. Then slice thinly, going against the grain.

I like to serve with green beans, scalloped potatoes and a good beer.

Easy Beef Stroganoff

As I mentioned last week, I try to limit my visits to the grocery store to once a week. I inevitably make an extra trip on Friday afternoon for drinkable yogurt, cheddar bunnies and ice cream because emergencies happen, amiright?

A weekly shopping trip requires meal planning, and I totally shop the grocery store circular to determine my weekly menu. Not only is it thrifty, but it also reins in my creative juices. If I could pick any old thing to make, there would simply be too many choices. I mean, we live in the age of Pinterest, people.

Maybe it's just my friendly Fred Meyer, but sirloin steak is always on sale. And beef is expensive, man! So sirloin steak it is. This quick and easy Beef Stroganoff was a total winner and a great way to use the sale-priced sirloin steak. If you have a different cut of steak on sale at your market, give it a whirl and let me know how it goes!

How do you plan your meals every week? Do you stick to the circular?

Let's get cooking!
Erin

P.S. This post has me thinking about grocery stores. To our readers in western New York, Milwaukee, and the South—I can't tell you all how I miss Wegmans, Sendiks, and Publix, respectively. Please think of me next time you go grocery shopping. That is all.

Easy Beef Stroganoff
Gently adapted from MyRecipes.com

1 pound sirloin steak
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, peeled and chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon paprika
Salt and pepper
1 cup beef consomme or beef broth, divided
2 tablespoons flour
1/2 cup water
1/3 cup sour cream
Cooked egg noodles, rice, or mashed potatoes, for serving
Chopped parsley, for garnish

Cut steak in half lengthwise, then slice into 1/4" thick strips. Heat oil in a large skillet over medium high. Add steak and cook until browned on both sides, about 4-5 minutes. Remove to a plate and set aside. Reduce heat to medium and add butter to skillet. Once it's melted, stir in onion, mushrooms, and paprika. Cook until vegetables are softened, about 5 minutes. Season to taste with salt and pepper.

Combine 1/4 cup beef consomme and flour in a small bowl and whisk together until smooth. Add to skillet. Stir in remaining 3/4 cup beef consomme and 1/2 cup water, scraping the bottom of the pan with a spoon to incorporate browned bits into the sauce. Return steak and any accumulated juices to the skillet. Bring to a simmer and cook for about 10 minutes, until sauce has thickened. Turn off the heat and stir in sour cream. (Stirring in sour cream off the heat helps prevent it from curdling.)

Serve over egg noodles, rice, or mashed potatoes. Garnish with parsley.