Coffee-Rubbed Steak with Peppers & Onions

We had some new friends over for dinner last night.  I made a coffee-rubbed steak with peppers & onions and a side of cornbread, a previous quick and easy recipe on the site.  Yum!  It was so fun and the food was delicious!

INGREDIENTS

2 tsp plus 1 tsp packed light or dark brown sugar
1 Tbsp instant coffee
1 tspunsweetened cocoa powder
1 tsp mustard powder
½ tsp ancho chile powder
1/8 tsp ground cinnamon
Salt & pepper
1 ½ lb skirt steak, cut into 4 pieces
2 tsp vegetable oil
1 large onion, cut into wedges
1 green bell pepper, cut into strips
Juice of ½ lime, plus lime wedges for serving
Cornbread, for serving (recipe on the site!)

DIRECTIONS

• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. 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. 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.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

• 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.
• 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. Transfer to a cutting board and let rest; reserve the juices in the skillet.