Ingredients
2 tablespoons plus 1 teaspoon of packaged light or dark brown sugar
1 tablespoon of instant coffee
1 teaspoon unsweetened cocoa powder
1 teaspoon mustard powder
1/2 teaspoon Ancho Chile powder
1/8 teaspoon cinnamon
Kosher salt
1 1 1/4-to-1 1/2-pound rock steak, cut in 4 pieces
2 teaspoons of vegetable oil
1 large onion, cut into wedges
Freshly ground pepper
1 green peppers, cut into strips
Juice of 1/2 lime, plus lime wedges for serving
Corn bread, for serving (optional)
Directions
Combine 2 tablespoons brown sugar, instant coffee, cocoa powder, mustard powder, chilli powder, cinnamon and 1 teaspoon salt in a bowl; Rub the mixture between your fingers until well. Season the steak with salt, then rub with the coffee spice mixture.
Heat the vegetable oil in a large cast-iron pan over medium heat. If necessary, work in batches, steak the steak, 3 to 6 minutes per side for medium strength. Transfer to a cutting board and rest. Reserve the juices in the pan.
Add the remaining 1 teaspoon of brown sugar and the onion to the pan. Add 1/4 teaspoon salt and pepper to taste; Cook over medium heat, stir frequently until the onion is soft and golden, about 5 minutes. Add the peppers and 1/4 cup of water; Cook, stir until crispy, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
Cut the steak against the grain. Divide the steak, pepper, onion and the juices from the pan under the plates. Serve with lime wedges and corn bread.