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 pounds.)
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
1. Heat a grill to medium-high (350° to 450°). In a small bowl, combine coffee, chile powder, 2 teaspoons 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.
2. 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.
3. 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.
*Find ancho chile powder at well-stocked grocery stores.
I do so think grand-poppa and I are getting the hang of this .
Good food , bottle of good wine , good family and friends to share them with.
Grand-poppa G. Mr. Humble at your service .