Coffee Rubbed Short Rib Skewers with Peach Chipotle Mayo

A healthy way to limit your carb intake is to concentrate on the vegetables first, then add some protein as a garnish. I like to serve these skewers over a salad. Cooking short ribs to rare/medium rare ensures that they remain juicy and tender.

Recipe by Catherine Pla, adapted from Mollie Stone

Serves 4

Coffee Rubbed Short Rib Skewers with Peach Chipotle Mayo

• 2 lbs boneless beef short ribs

Rub

• 1 T ground black pepper

• 1 T kosher salt

• 2 t ground cumin

• 2 T brown sugar, light or dark

• 2 t instant coffee granules

• 1 t garlic powder

Salad

• 6 c mixed greens (arugula, butter lettuce, power greens, romaine)

• 1 c cherry tomatoes, halved

• Mixed chopped fresh herbs: chives, thyme, basil, parsley

Peach Chipotle Mayo

• 6-8 oz canned peaches in syrup, drain but reserve 1⁄4 c of syrup)

• 3 oz canned chipotle chilies in adobo

• 1⁄2 c mayonnaise

Prepare grill for medium-high heat.

Mix all rub ingredients together in a small bowl. Cut beef into large cubes and coat with the rub. Thread meat onto the skewers.

Place skewers on the grill and cook for about 15 minutes, turning frequently to get a sear on all sides. Use a digital thermometer to check for doneness and remove skewers when internal temperature reaches 130 degrees.

To prepare the mayo, add the peaches and chilies to a food processor fitted with the blade attachment and pulse several times, adding some reserved syrup if too thick. Stir into mayo and taste for seasoning, adding more chilies if you like spice.

Serve skewers over salad greens. Garnish with tomatoes and herbs. Drizzle with Peach Chipotle Mayo.