Ingredients

1 1/2 teaspoons dried ancho chile powder (or other chili powder)
1 1/2 teaspoons espresso coffee, finely ground (not instant)
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/4 lbs top sirloin steak, about 1 1/4-inch thick (shoulder center steak aka a Ranch Steak)

For the Grilled Onions

* 1 large red onion, peeled, sliced into 1/3-inch thick rounds
* 1 tablespoon olive oil
* salt and pepper

For the Salad

* 1 red pepper, seeded, finely diced
* 1 English cucumber, seeded, finely diced
* 2 large tomato, seeded, finely diced
* 2 tablespoons extra virgin olive oil
* 1 1/2-2 tablespoons balsamic vinegar
* 1 teaspoon dried oregano
* salt, to taste
* fresh ground black pepper, to taste

Directions

Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat.In a small bowl combine all the ingredients for the rub and coat the steak well on both sides.Cook steak for about 7 minutes, turning once,then cooking another 7 minures for medium to medium-rare if using a whole piece of steak (or just cook until it is as rare or as cooked through as you prefer your steaks to be).

For the Onions:
Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side.Season with salt and pepper, to taste.Allow steak to sit for 5 minutes before slicing.While steak & onions are cooking, prepare the salad: In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.