|Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo
Cowboys begin their day with a hardy breakfast and a strong cup of coffee. Why not end your day the same way?
Being physically active leads to more muscle, which uses up more calories compared to body fat. The bonus: the more muscles you have, the more calories you burn.
Total preparation time 25 minutes
Spicy Pico de Gallo
1 cup chopped red onion
1 cup chopped seeded tomatoes
½ cup coarsely chopped fresh cilantro
1 ½ teaspoons minced pickled jalapeno pepper slices
1 tablespoon fresh lemon juice
¼ teaspoon salt
Cowboy Coffee Rub
1 tablespoon freshly ground coffee beans
1 ½ teaspoons kosher salt or table salt
1 ½ teaspoons brown sugar
1 teaspoon coarse-ground black pepper
3 beef shoulder center steaks (ranch steaks)
Cut ¾ inch thick or about 8 oz each
Combine Spicy Pico de Gallo ingredients in medium bowl, mix thoroughly. Set aside
Combine Cowboy coffee Rub ingredients in a small bowl. Press evenly onto beef steaks. Place steaks on grill over medium ash covered coals. Grill covered 9-12 minutes for medium rare to medium doneness, turning once.
Carve steaks into slices; serve with spicy Pico de Gallo.
Four beef tenderloin steaks cut 1 inch thick (4 to 6 each) may be substituted for Ranch Steaks. Grill steaks, uncovered, 13-15 minutes for medium-rare to medium doneness, turning occasionally.
Serve with mixed steamed or sautéed summer vegetables such as zucchini, summer squash and green beans.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc, and a good source of niacin, vitamin B6 and iron.
This recipe is from the American Dietetic Association and National Cattlemen’s Beef Association.