Coffee-Rubbed Steak With Peppers and Onions

Total Time:
45 min
30 min
15 min

4 servings

  • 2 tablespoons plus 1 teaspoon packed light or dark brown sugar
  • 1 tablespoon instant coffee
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ancho chile powder
  • 1/8 teaspoon ground cinnamon
  • Kosher salt
  • 1 1 1/4 -to-1 1/2-pound skirt steak, cut into 4 pieces
  • 2 teaspoons vegetable oil
  • 1 large onion, cut into wedges
  • Freshly ground pepper
  • 1 green bell pepper, cut into strips
  • Juice of 1/2 lime, plus lime wedges for serving
  • Cornbread, for serving (optional)
  • 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.

  • 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.

  • Photograph by Kang Kim

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    This recipe is featured in:

    Healthy Weeknight Dinners