1. Make coffee rub: Mix coffee, chili powder, smoked paprika, kosher salt, ⅔ cup dark brown sugar, sugar,
garlic, cumin and cayenne in a bowl, using your hands to break up any clumps. Store in an airtight
container in a cool, dry place.
2. Make marinade: In food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the
coffee rub. Blend until smooth.
3. Using the tip of a sharp knife, score the surface of the steak across the grain in 1-inch increments. Put
the steak in a gallon-sized freezer bag and add the marinade. Seal the bag, pressing out as much air
as possible. Massage the marinade into the steak and refrigerate for at least 2 hours to overnight.
4. Grease the grill grates with olive oil. Preheat grill to high heat.
5. Place steak on the grill and cook for 2-3 minutes at a 45-degree angle to the grate (11 o’clock), then
rotate the steak (to 2 o’clock) and continue to cook for 2-3 minutes. Flip the steak with tongs and
repeat to cook to medium-rare.
6. Remove the steak from the grill and let rest for 20 minutes.
7. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8-10
minutes. Allow the peppers to cool and then peel off the blackened skin.
8. Thinly slice the steak diagonally across the grain. Slice the peppers into strips and serve.