Sirloin Steak with Ancho Chili Coffee Rub

INGREDIENTS:
1 1/2 tsp ancho chili powder
1 tsp finely ground espresso
1/2 tsp brown sugar
1/4 tsp dry mustard

1/4 tsp ground coriander

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 1/4 thick top sirloin or 1 1/4 lb shoulder center steak

DIRECTIONS:

1. Spray lg. nonstick skillet with cooking spray and preheat it over medium high heat

2. Combine all of the ingredients for the rub and coat the stak well on both sides.

3. cook steak for about 7 min. n each side for medium rare, turn only once allow steak to rest for 5 minutes before slicing.

BLANCHED VEGGIES:

Slice veggies of choice to bite size pieces.

Place in boiling water for two minutes

and immediatly remove veggies from

boiling water and place into ice bath to stop cooking.

Dry off veggies and place on platter.

CASHEW DIPPING SAUCE for VEGGIES:

1/2 Cup cashew butter
1/2 cup warm filtered water

1-2 TBS of Tamari Soy Sauce (gluten free)

1/2 to 1 tsp finely ground unrefined sea salt

1/4 cup raw apple cider viengar or lime juice

1/2 to 3/4 tsp. of Ancho chile

3 medium garlic cloves

1/4 cup of minced, fresh scallions

Blend ingredients with a whisk, refrigerate atleast 4 hours use within 10 days.

The Recipe for the steak was found in "Delight Gluten Free" magazine .

The magazine for those with Celiac Disease, gluten intolerance, food allergies and sensitivities.
Spring 2010 issue pg 66

The Cashew dipping sauce Recipe was found in "The Garden of Eating" by Rachel Albert-Matesz and Don Matesz. (my moms teachers) My mom tweaked it a little and substituted for what we didnt' have.