Cooking With Team USA | Coffee Steak with Corn Bean Salad


Ingredients
2 tablespoon fine ground coffee 2 teaspoon brown sugar 2 teaspoons chili powder ½ teaspoon ground cumin ¼ teaspoon cayenne pepper 2 (8 ounce) strip or rib eye steaks	Juice of 1 lime ¼ cup canola oil 1 teaspoon chili powder ½ teaspoon ground cumin 2 cloves garlic, chopped Salt and freshly ground black pepper	2 cups frozen corn, defrosted 1 red or orange bell pepper, cored and diced ½ cup diced red onion 1 (15-ounce) can black beans, rinsed and drained ¼ cup chopped fresh cilantro leaves
Directions For Steaks: Preheat oven to 325 degrees. In a small bowl, mix together all spices and sugar and rub onto top of steaks. Heat canola oil in a large skillet over medium high heat. Place steaks rub side down into skillet. Cook for 3 minutes flip and place in oven for 5 to 6 minutes for medium rare. Let rest for 5 minutes before serving. Serve with corn salad. For Corn and Bean Salad: In a medium bowl, whisk together the lime juice, canola oil, chili powder, cumin, garlic and season with salt and pepper to taste. Add corn, bell pepper, onion, beans, and cilantro and mix. Adjust the seasonings with salt and black pepper to taste. Serve with steaks.