Coffee-rubbed steaks with chargrilled potatoes

Instructions

1. Light your barbecue for direct medium-high heat.
2. Mix together the coffee, sweetener, paprika, garlic granules, onion powder, a pinch of sea salt and 1 tsp coarsely ground black pepper. Pat the steaks dry with kitchen paper and sprinkle with the coffee rub.
3. Cook the potatoes in a saucepan of boiling water over a high heat for 10 minutes. Drain and tip into a bowl, then season lightly and spray with low-calorie cooking spray.
4. Spray the peppers with low-calorie cooking spray and season them lightly, too.
5. Spray a small non-stick frying pan with low-calorie cooking spray and place it over a medium heat (or put it on the barbecue). Cook the garlic briefly, until lightly golden, then stir in the thyme and tip into a bowl. Put the peppers on the barbecue and cook over direct medium-high heat for 10 minutes or until the skins are black, turning often. Transfer to a bowl, cover with cling film and set aside until they’re cool enough to handle.
6. Put the potatoes on the barbecue and cook over direct medium-high heat for 5 minutes on each side. Meanwhile, break open the peppers and discard the stalks, seeds and skins. Cut the flesh into strips. Pop the potatoes and peppers on a baking tray and cover with foil to keep warm.
7. Spray the steaks with low-calorie cooking spray and barbecue over direct medium-high heat for 1½ minutes on each side for medium-rare, or until cooked to your liking. Rest the steaks briefly then divide between plates along with the potatoes and peppers. Sprinkle the steaks with the garlic mixture and serve with the thyme sprigs and some salad.