It's an unusual combination, but when coffee and chile mingle with meat, the flavor is extraordinary. The relish adds an exclamation point.
1 tablespoon finely ground coffee
1 tablespoon ancho chile powder*
About 2 tsp. kosher salt
1 1/2 teaspoons packed light or dark brown sugar
1 skirt steak (1 1/2 to 2 lbs.)
1/4 pound mild green chiles, such as Anaheim or poblano, cut in half and seeded
1/2 tart apple, such as Granny Smith, quartered and cored
1/2 small onion, cut into thick slices
1 tablespoon vegetable oil
1/2 teaspoon chopped fresh oregano leaves
1/2 teaspoon lime juice
How to Make It
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.
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.
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.
Thinly slice steak against the grain and top with chile-apple relish.
*Find ancho chile powder at well-stocked grocery stores.
I made this for dinner last week and served it with Trader Joe's Brown Rice Medley mix and the Kumquat Salad from the same Feb 2014 Sunset issue. RAVE reviews -- and it was so easy. All the prep could be done ahead so the last minute rush was eliminated and I could enjoy my guests. The relish was yummy and next time I will double it because it makes great leftovers with the meat. I couldn't find skirt steak so used carne asada cut but I think next time will just use a london broil.