Chili-Espresso Rubbed Steaks with Warm Tomato Sauce

Tomatoes are ripening left and right and we decided to take advantage!  Not only did the grape tomatoes come from our garden but the parsley did as well.  We actually didn’t have espresso powder on hand but the steak was very flavorful without it.

Chili-Espresso Rubbed Steaks with Warm Tomato Sauce (from Cooking Light)

Ingredients:

• 2  teaspoons  espresso powder
• 1  teaspoon  garlic salt
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1  teaspoon  chili powder
• 1  teaspoon  freshly ground black pepper
• 2  (12-ounce) flat-iron steaks
• Cooking spray
• 1  cup  grape tomatoes
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon  extra-virgin olive oil
• 1  teaspoon  sherry vinegar

1. Combine first 6 ingredients; stir well. Rub spice mixture evenly over both sides of steaks; cover and let stand at room temperature 30 minutes.

2. Preheat grill to medium-high heat.

3. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes.

4. Place tomatoes and remaining ingredients in a mini chopper or blender; process until coarsely chopped. Spoon tomato mixture into a microwave-safe bowl; microwave on HIGH 1 minute. Cut steaks diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates (roughly 2/3 of cooked meat). (Reserve remaining steak for Sunday brunch.) Top each serving with 2 tablespoons sauce.

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