Grilled Coffee-Rubbed Steak with Pear-Cranberry Salsa

 Year-Round Fresh pg. 144 4 serv 5 points  GRILL

1 T ground coffee
2 t packed brown sugar
1 t ground cumin
1 t salt
½ t black pepper
½ t chipotle chili powder
1 lb lean sirloin steak, trimmed (about 1” thick)
2 large firm-ripe pears, cored and diced
¼ c dried cranberries
3 T diced red onion
2 T chopped fresh cilantro
2 T lime juice
1 jalapeno pepper, seeded and minced

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together coffee, brown sugar, cumin, ¾ t salt, pepper, and chile powder in small bowl. Rub coffee mixture all over steak and let stand at room temp. 15 minutes.
3. Meanwhile, to make salsa, combine pears, cranberries, onion, cilantro, lime juice, jalapeno, and remaining ¼ t salt in small bowl.
4. Place steak on grill rack, turning occasionally, until instant-read thermometer inserted into side of steak registers 145, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes. Cut steak into 24 slices. Serve steak with salsa.  (6 slices steak and about 2/3 c salsa).