Jamaican Grilled Steak and Spaghetti Salad

Coffee is the key flavor ingredient in the rub for this grilled sirloin steak. Serve with fresh pasta and a spicy molasses vinaigrette.

Ingredients:

• 1 pound boneless top sirloin steak, cut 1 inch thick
• 1 tbsp instant coffee granules
• 1/2 tsp coarsely ground pepper
• 1/2 tsp salt
• Vinaigrette:
• 2 tbsp molasses
• 2 tbsp hickory smoked barbecue sauce
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 cup extra strong espresso
• 1/2 tsp ground allspice
• 1 clove garlic, minced
• 2 tbsp snipped thyme
• 1/4 tsp crushed red pepper
• 8 ounces thin spaghetti, broken in half and cooked al dente, then drained
• 2 cups shredded spinach
• 1 ripe papaya; peeled, seeded and diced
• 1/4 cup chopped red onion
• Lime zest for garnish

Directions:

Rub steak with a mixture of coffee granules, pepper and salt, then grill 8-10 minutes, turning once. Remove to a plate and keep warm. Place vinaigrette ingredients in a blender container and blend until smooth, reserving 2 tbsp. Place spaghetti, spinach, papaya and onion in a large bowl and toss with one half of vinaigrette. Place spaghetti on a serving platter, thinly slice steak on the diagonal and arrange on top of salad. Drizzle with reserved vinaigrette, garnish and serve.

Number of Servings: 4