Southwestern Steak And Pepper

1/2 teaspoon ground cumin

½

teaspoon ground coriander

1/2 teaspoon chili powder

¼

teaspoon salt, or to taste

¾

teaspoon coarsely ground black pepper, plus more to taste

1 pound boneless top sirloin steak, trimmed of fat

3 cloves garlic, peeled, 1 halved and 2 minced

3 teaspoons canola oil or extra-virgin olive oil

2 red bell peppers, thinly sliced

1 medium onion, peeled, halved lengthwise and thinly sliced

1 teaspoon brown sugar

½

cup brewed coffee or prepared instant coffee

¼

cup balsamic vinegar

4 cups watercress

Mix cumin, coriander, chili powder, salt and black pepper in a small bowl. Rub steak with the sliced garlic. Mince the garlic after using, and add it to the other minced cloves. Rub the spice mix all over the steak.

Heat 2 teaspoons of the oil in a large, heavy skillet, preferably cast iron, set over medium-high heat. Add the steak, and cook to desired doneness, 4-6 minutes per side for medium-rare. Transfer to a cutting board, and let rest.

Add the remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.

To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers, onion and garlic. Slice the steak thinly across the grain, and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

Serves four.

"The EatingWell Diabetes Cookbook" by Joyce Hendley and the editors of EatingWell magazine (2005 Countryman Press)