Coffee and Ancho Chile Skirt Steak with Green Chile-Apple Relish

Ingredients

• 1 tablespoon ancho chili powder 
• 0.3 pound to 2 chilies slit green such as anaheim or poblano, cut in half and seeded
• 1 tablespoon ground coffee finely
• 2 tsp kosher salt 
• 1.5 teaspoons t brown sugar dark light packed
• 0.5 teaspoon juice of lime 
• 0.5 small onion thick cut into slices
• 0.5 teaspoon oregano fresh chopped
• 4 servings bell pepper 
• 1.5 lbs skirt steak 
• 0.5  baking apples are apples that have a sweet-tart balance and hold their shape when such as granny smith, quartered and cored
• 1 tablespoon vegetable oil 

Equipment

• bowl
• grill
• aluminum foil
• cutting board

Directions

1. Heat a grill to medium-high (350 to 450). In a small bowl, combine coffee, chile powder, 2 tsp. salt, and the brown sugar. Rub all over steak and let sit. Rub green chiles, apple, and onion with oil and season to taste with salt and pepper.
2. Grill steak, turning once (dry rub on meat will be very dark), 8 to 10 minutes total for medium-rare. Meanwhile, grill chiles, apple, and onion until lightly charred all over, 6 to 8 minutes.
3. Transfer everything to a cutting board, tent steak with foil, and let rest 5 minutes. Meanwhile, chop chiles, apple, and onion and transfer to a medium bowl. Stir in oregano and lime juice and season to taste with salt and pepper.
4. Thinly slice steak against the grain and top with chile-apple relish.
5. *Find ancho chile powder at well-stocked grocery stores.