Coffee-Rubbed Steak With Peppers and Onions

Ingredients

• 0.5 teaspoon ancho chile powder 
• 1  bell pepper green cut into strips
• 0.1 teaspoon ground cinnamon 
• 1 tablespoon hot-brewed coffee instant
• 0.5  juice of lime for serving
• 4 servings kosher salt 
• 2 tablespoons brown sugar dark light packed
• 1 teaspoon ground mustard 
• 1 large onion cut into wedges
• 4 servings pepper freshly ground
• 1.3 pound skirt steak cut into 4 pieces
• 1 teaspoon cocoa powder unsweetened
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• cutting board

Directions

1. Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
2. Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare.
3. Transfer to a cutting board and let rest; reserve the juices in the skillet.
4. Add the remaining 1 teaspoon brown sugar and the onion to the skillet.
5. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes.
6. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
7. Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates.
8. Serve with lime wedges and cornbread.
9. Photograph by Kang Kim