- 2 Tbsp. Medium Roast Coffee Grounds
- 2 tsp Chipotle Powder
- 1 tsp Mexican Oregano
- ½ tsp Kosher Salt
- 2 T-Bone Steaks (about 12 ounces each)
- 1 tsp Olive Oil
- 1 Can (15 Oz.) Reduced Sodium Black Beans, drained and rinsed
- 2 Ears Sweet Corn, kernels cut from cob (about 1½ cups)
- 2 Red and/or Orange Bell Peppers, chopped
- ½ Cup Crumbled Queso Fresco
- ¼ Cup Cilantro Lime Vinaigrette
- 2 Tbsp. Fresh Cilantro, chopped (optional)
- In small bowl, stir coffee, chipotle powder, oregano and salt. Pat steaks dry with paper towel; brush with oil and sprinkle both sides with coffee mixture. Let steaks stand 30 minutes at room temperature.
- Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss beans, corn, peppers, queso fresco and vinaigrette. Makes about 4½ cups.
- Place steaks on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 135°F, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145°F upon standing for medium-rare). Remove bone from steak; slice against the grain. Serve steak with bean and corn salad sprinkled with cilantro, if desired.
Try to position the T-bone steak with the strip loin (larger steak portion of the T-bone) in a slightly hotter position on the grill than the more delicate tenderloin (smaller steak portion of the T-bone) to ensure an even medium-rare doneness.