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Coffee-rubbed steak with pineapple and cucumber salad

This smoky-sweet steak recipe uses coffee for an unusual bitter twist. It's served with a fresh salad of pineapple, mint and cucumber with fluffy wholemeal couscous making it low in calories and salt.

Serves 4

Prep Time 15 min

Cooking Time 20 min


  • 2tsp smoked paprika
  • 2tsp instant coffee granules
  • 1tsp agave syrup
  • 2 x 250g lean rump steaks (about 1.5cm thick), trimmed of fat
  • 250g ripe pineapple, diced (see below)
  • 1 cucumber, diced
  • 250g cherry tomatoes, quartered
  • 2tbsp finely chopped fresh mint leaves
  • Juice 1 lime
  • 2 corn on the cobs, halved
  • Spray olive oil
  • 1 very low salt vegetable or chicken stock cube
  • 200g wholemeal couscous


    1. Combine the paprika, coffee and agave with ½tsp water to make a paste. Rub over both sides of the steak. Set aside.
    2. Put the pineapple, cucumber, tomatoes, mint and lime juice in a large bowl. Stir to combine, then cover and chill.
    3. Heat a griddle or frying pan to medium-high heat. Spray the corn with olive oil and griddle or fry for 10–12 min, turning often. Remove from the pan and keep warm. Spray the steaks lightly with olive oil, add to the pan and cook for 4 min, then turn and cook for a further 2 min. Remove to a plate, cover the steak with foil and rest for 5 min.
    4. Meanwhile, make up the stock with 300ml boiling water and use to prepare the couscous according to the pack instructions. Fluff the grains with a fork. Slice the steak and serve with the salad, corn and couscous.

YOU KNOW A PINEAPPLE IS RIPE if the leaves come away easily when pulled.

Nutrition per serving

Read more on how we calculate nutrition.
430 38.7g 8.6g 2.6g 5.7g 7.6g 0.4g 59mg 46.6g 5.3mg

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