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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl combine coffee granules, black pepper, cinnamon and 1/8 teaspoon salt. Sprinkle rub evenly over all sides of the beef; press in with your fingers. Let stand at room temperature for 15 minutes.
Meanwhile, heat a dry large nonstick skillet over medium-high heat. Add corn to hot skillet; cook about 3 minutes or until beginning to lightly brown on edges, stirring occasionally. Transfer corn to a dinner plate; set aside to cool.
In the same skillet heat oil over medium-high heat. Add beef; cook for 10 to 13 minutes or until medium-rare (145°F) to medium (160°F), turning once halfway through cooking. Transfer beef to a cutting board. Let stand for 5 minutes; thinly slice beef.
Return the skillet (with pan drippings) to medium-high heat. Add wine, vinegar and sugar to skillet. Bring to boiling; boil about 2 minutes or until liquid is reduced to 1/3 cup. Remove from heat.
To serve, divide arugula, chile pepper, tomatoes, red onion and sliced beef among four dinner plates. Sprinkle corn over. Spoon sauce over all.