- 1/2 teaspoon each of cumin, coriander and chili powder
- 1/4 teaspoon allspice
- Pinch each of salt and black pepper
- 1 pound sirloin steak, trimmed
- 2 tablespoons unsalted butter, divided
- 1 tablespoon minced garlic
- 1 cup sliced yellow onion
- 1 tablespoon brown sugar
- 3/4 cup brewed coffee
- 1/4 cup rum
- In a small bowl, stir together the cumin, coriander, chili powder, allspice, salt and pepper until thoroughly mixed. Season both sides of the sirloin with the spice mix.
- Heat a large iron skillet over medium-high heat and add 1 tablespoon of butter. When hot, place the sirloin in the pan and cook for a few minutes on each side until steak reaches desired doneness. Remove the steak from the pan and set aside to rest.
- In the same pan, add the remaining butter and sauté the garlic and onion until tender. Add the brown sugar, coffee and rum to the pan and bring to a simmer. Stir to incorporate any brown bits left in the pan from cooking the steak. Let simmer until the sauce slightly reduces, about 5 to 10 minutes.
- Spoon the sauce over the steak and garnish with a sprinkle of cilantro before serving.
Slice the sirloin against the grain into strips and layer them on a serving plate with sauce on the side. Garnish the steak with parsley instead of cilantro, if desired, and serve with roasted baby carrots and fingerling
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