2 teaspoons each ground coffee and brown sugar
1/2 teaspoon each paprika, garlic and onion powder
4 small Scotch fillet or eye fillet steaks
1 cup diced fresh pineapple
1 mango, flesh diced
1/2 red onion, finely diced
1 tablespoon chopped fresh coriander
2 tablespoons sweet chilli sauce
juice of 1 lime
Combine coffee, sugar, paprika, garlic and onion powder with 1/2 teaspoon each sea salt and pepper. Rub steaks with spices. Use immediately or cover and chill for up to 1hr or longer.
Heat a barbecue grill or chargrill pan over medium-high heat and brush with oil. Cook steaks for 4-5 min on each side for medium, or until cooked to your liking. Transfer to a plate and set aside for 5 min to rest.
Meanwhile, combine remaining ingredients in a bowl. Serve steaks with the pineapple and mango salsa and mixed green baby salad leaves on the side. Garnish with lime wedges.