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Espresso-Rubbed Skirt Steak with Pineapple Chimichurri

Photo: Jennifer Davick; Styling: Linda Hirst
Yield Makes 4 servings


  • 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
  • Pineapple Chimichurri

How to Make It

  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.