Chili-Espresso Rubbed Steaks With Warm Tomato Sauce

• 2 teaspoons espresso powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper
• 2 (12-ounce) flat-iron steaks
• Cooking spray
• 1 cup grape tomatoes
• 2 tablespoons chopped fresh parsley
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon sherry vinegar

1. Combine first 6 ingredients; stir well. Rub spice mixture evenly over both sides of steaks; cover and let stand at room temperature 30 minutes.
2. Preheat grill to medium-high heat.
3. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes.
4. Place tomatoes and remaining ingredients in a mini chopper or blender; process until coarsely chopped. Spoon tomato mixture into a microwave-safe bowl; microwave on HIGH 1 minute. Cut steaks diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates (roughly 2/3 of cooked meat). (Reserve remaining steak for Sunday brunch.) Top each serving with 2 tablespoons sauce.
5. Wine note: Coffee flavor in food can be a fabulous pairing point for some red wines. Cabernet sauvignon and syrah often have dark espresso flavors lurking around the edges. For Saturday's supper, though, you need a red with a little more bright acidity and juicy fruit than those two varieties bring on their own. Go for a blend of syrah and its common partner grenache: Bonny Doon Vineyard's Chateauneuf-du-Pape-styled 2006 Le Cigare Volant (California, $32), with spicy, toasty, earthy notes on one side and bright red fruit on the other. --Sara Schneider

espresso powder, garlic salt, ground cumin, oregano, chili powder, freshly ground black pepper, flatiron steaks, cooking spray, grape tomatoes, parsley, extravirgin olive oil, sherry vinegar

Taken from www.myrecipes.com/recipe/chili-espresso-rubbed-steaks-with-warm-tomato-sauce (may not work)