Java-Rubbed Steak with Grilled Peppers and Tomatoes


Java-Rubbed Steak .25   cup(s) light brown sugar 1.5   tablespoon(s) instant coffee powder 1   teaspoon(s) dry mustard 1   teaspoon(s) ground coriander 1   teaspoon(s) smoked paprika .5   teaspoon(s) ancho chile powder .5   teaspoon(s) freshly ground pepper 2   (1 1/2 pound) boneless beef sirloins, 1 1/2-inches thick 2   large yellow bell peppers, quartered, seeded 2   large orange bell peppers, quartered, seeded 8   firm-ripe plum tomatoes, halved lengthwise Extra-virgin olive oil cooking spray .75   teaspoon(s) salt Parsley-Basil Sauce .5   cup(s) extra-virgin olive oil .5   cup(s) chicken broth .25   cup(s) cider vinegar 1   slice(s) white bread, crusts removed, torn into small pieces 3   cup(s) flat-leaf parsley leaves 1   cup(s) basil leaves 1   clove(s) garlic, crushed .25   teaspoon(s) salt .25   teaspoon(s) freshly ground pepper Confetti Black-Eyed Pea Salad .333   cup(s) olive oil 2.5   tablespoon(s) cider vinegar 1   tablespoon(s) spicy brown mustard 2   teaspoon(s) yellow onion, grated .5   teaspoon(s) salt .5   teaspoon(s) freshly ground pepper 2   teaspoon(s) honey 2   can(s) (15.5 ounces) black-eyed peas, rinsed, drained 1   yellow bell pepper, finely diced 1   large tomato, seeded, diced 4   thin ribs celery, thinly sliced (3⁄4 cup) 2   carrots, peeled, finely diced (3⁄4 cup) 2   tablespoon(s) chopped parsley


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