Jenny's blog: "good stuff to eat"

1. 1/2 teaspoon ground cumin 2. 1/2 teaspoon ground coriander 3. 1/2 teaspoon chili powder 4. 1/4 teaspoon salt, or to taste 5. 3/4 teaspoon coarsely ground pepper, plus more to taste 6. 1 pound boneless top sirloin steak, trimmed of fat 7. 1 clove garlic, halved 8. 3 teaspoons canola oil or extra-virgin olive oil, divided 9. 2 red bell peppers, thinly sliced 10. 1 medium white onion, halved lengthwise and thinly sliced 11. 2 cloves garlic, minced 12. 1 teaspoon brown sugar 13. 1/2 cup brewed coffee or prepared instant coffee 14. 1/4 cup balsamic vinegar 15. 4 cups watercress sprigs Nutrition Info Per Serving * Calories: 222 kcal * Carbohydrates: 11 g * Dietary Fiber: 2 g * Fat: 10 g * Protein: 21 g * Sugars: 6 g About: Nutrition Info [This link will take you outside Yahoo! Food] Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food] 2. Cooking Directions 1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak. 2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest. 3. Add 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. 4. To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately. Yield: 4 servings