Coffee Rubbed Steak with Pico de Gallo

This recipe was pretty good. My brother was over for dinner and he and I both thought it was tasty, but the hubby didn't like the coffee flavor. He did like the pico though. But hey, 2 to 1 in favor is still a win, right?

Coffee-Rubbed Steak (from Cook This, Not That)

1/2 Tbsp very finely ground coffee or espresso
1/2 Tbsp chili powder
Salt and pepper to taste
1 lb flank or skirt steak
Pico de Gallo
1 lime, quartered

Preheat a grill, grill pan, or cast-iron skillet. Combine the coffee grounds with the chili powder, plus a few generous pinches of salt and pepper. Rub the spice mixture all over the steak. Cook the beef for 3 to 4 minutes per side, depending on the thickness, until slightly firm but still yielding. Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a big scoop of pico de gallo and a lime wedge.

4 servings
Per serving:
270 calories
15 g. fat (6 g sat)
600 mg sodium

Pico de Gallo (from Cook This, Not That)

4 Roma tomatoes, finely chopped
1 small red onion, finely diced
1 jalapeno, minced
1 handful fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Combine all ingredients in a mixing bowl. Keep covered in fridge for up to 1 week.
Makes about 3 cups.