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Good Housekeeping Grill It!
Editors of Good Housekeeping
A dry rub of instant coffee, cinnamon, and allspice adds a rich, roasted, caramelized flavor. Our crisp watermelon and cucumber salsa is a refreshing go-along with any meat.
Prep: 30 Minutes
Grill: 12 To 15 Minutes
Makes 6 Servings


Cool Salsa
• a lime
• 2 cups 1/4-inch cubes watermelon
• 1/2 English (seedless) cucumber, unpeeled and cut into 1/4-inch cubes
• 1 green onion, minced
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

Coffee-And-Spice Steak
• 2 teaspoons instant-coffee granules
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 beef flank steak (about 1½ pounds)
• 2 teaspoons olive oil


1. Prepare salsa: From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In medium bowl, toss lime peel and juice with watermelon, cucumber, green onion, salt, and pepper. Cover and refrigerate salsa up to 2 hours if not serving right away. Makes about 3½ cups.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Prepare steak: In cup, mix coffee granules, sugar, salt. pepper, cinnamon, and allspice. Coat both sides of steak with oil, then rub with coffee mixture.

4. Place steak on hot grill rack over medium heat and grill, turning once, 12 to 15 minutes for medium-rare or until desired doneness.

5. Transfer steak to cutting board; let stand 10 minutes to allow juices 10 set for easier slicing. Thinly slice steak and serve with salsa.

Each serving: About 215 calories, 27g protein, 1g carbohydrate, 11g total fat (4g saturated), 47mg cholesterol, 445mg sodium.
Each 1/4 cup salsa: About 20 calories, 0g protein, 4g carbohydrate, 0g total fat (0g saturated), 0g cholesterol, 80mg sodium.


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