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Recipe Summary

prep:
15 mins
grill:
14 mins
stand:
5 mins
microwave:
90 seconds
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. In a small bowl, combine espresso, chili powder, garlic powder, 3/4 tsp of the salt, the sugar, paprika and 1/4 tsp of the pepper. Sprinkle 1 tbsp of the rub over one side of steak and press in with your hands. Turn steak over and repeat. Reserve remaining rub for another use.

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  • Season zucchini with 1/4 tsp of the remaining salt and remaining 1/8 tsp pepper. Thread mushrooms onto 2 skewers. Brush mushrooms and yellow pepper pieces with balsamic dressing. Grill vegetables for 6 minutes, turning once. Grill steak for 6 to 8 minutes, depending on thickness, turning once.

  • Meanwhile, microwave rice for 90 seconds. Remove steak from grill and let rest for 5 minutes. Quarter mushrooms and dice yellow pepper. Toss in a bowl with rice and remaining 1/4 tsp salt. Slice steak and serve with zucchini and grilled veggie rice.

Note:
  • Don’t throw away leftover rub. It can be mixed into meatloaf, rubbed onto chicken thighs or sprinkled over salmon before baking or roasting.

Nutrition Facts

408 calories; total fat 11g; saturated fat 3g; cholesterol 71mg; sodium 704mg; carbohydrates 34g; fiber 3g; protein 44g.

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