Coffee-rubbed Sirloin Steak with Cous Cous Tomato Salad

Coffee Spice rub
4 Tbsp used, dried coffee grounds
1 tbsp cumin
1 tbsp sea salt
1 tbsp brown sugar
1 tbspchipotle chili powder
1 tbsp paprika
1 tbsp pepper

Rub steaks with canola oil and use about 1/2 the spice mixture. I had 3, 10 oz Sirloin today. I rubbed the steaks with the spice mixture and then covered and refrigerated for about 8 hours.
Grill steaks over high heat for about 4 minutes each side.

Tomato Cous Cous Salad
1.5 pints of grape tomatoes, halved
1/2 red onion, chopped
1/4 cup parsley, chopped
6 oz of fresh mozzarella, cubed
3 cloves of garlic, minced
3/4 cup prepared cous cous
1/2 of a lemon, zest and juice
1/4 cup of grated parmesan
2-4 tbsp olive oil
2-4 tbsp balsamic vinegar
salt and pepper to taste - you will need quite a bit

I had 2 Malbec choices with this dish. These go to the top of my Malbec list. Malbec is a great match for this steak because the flavor profile with the smoke, coffee, and round flavors are amazing, and are present in the steak and the wine.