Espresso-Rubbed Skirt Steak with Pineapple Chimichurri

Photo: Jennifer Davick; Styling: Linda Hirst

Recipe from


Ingredients

3 tablespoons chili powder
2 to 3 teaspoons espresso powder or very finely ground coffee
1 tablespoon dark brown sugar
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon garlic powder
1 (1 1/4- to 1 1/2-pound) skirt steak or flank steak
3 red, yellow, or orange bell peppers, cut into thick strips

Preparation

1. Preheat grill to high heat (400°). Combine first 6 ingredients; rub over both sides of steak.

2. Grill steak and peppers 5 to 7 minutes on each side or until desired degree of doneness. Let steak rest 10 minutes before slicing. Serve steak and peppers with Pineapple Chimichurri.

Note:

Julia Dowling Rutland,

May 2013