Ingredients
2
teaspoons chili powder
1
teaspoon instant coffee granules or crystals
1/2
teaspoon ground cumin
1/2
teaspoon packed brown sugar
1
lb beef flank steak
1/2
teaspoon salt
1/4
teaspoon pepper
1
lb red fingerling potatoes (about 20)
1
tablespoon butter, melted
1/4
teaspoon salt
1/4
teaspoon pepper
3
tablespoons shredded reduced-fat extra-sharp Cheddar cheese
2
tablespoons thinly sliced green onion tops
Preparation
Set oven control to broil. Spray broiler pan with cooking spray. In small bowl, mix chili powder, coffee granules, cumin and brown sugar.
Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper; rub with spice mixture. Place on broiler pan. Broil steak 4 inches from heat 12 minutes or until of desired doneness. Cover loosely with foil.
Meanwhile, scrub potatoes; place in single layer in 9-inch square microwavable dish. Cover with microwavable plastic wrap, folding back corner to vent steam. Microwave on High 5 to 6 minutes or until tender. Let stand 5 minutes. Cut potatoes in half; place on cookie sheet. Drizzle with butter. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with cheese. Broil 2 minutes or until cheese is melted. Sprinkle with onions.
Thinly slice steak across grain. Serve with potato skins.
