Coffee Rubbed Flank Steak with Onions and Peppers
Yield: 4 servings
- 2 tablespoons plus 1 teaspoon packed light or dark brown sugar
- 1 tablespoon ground coffee
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon mustard powder
- 1/8 teaspoon ground cinnamon
- Kosher salt
- 1 each flank steak
- 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
Combine 2 tablespoons brown sugar, the coffee, cocoa powder, mustard 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 skillet over medium heat. 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.
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