Coffee-cured carne asada with charred poblanos

Jerry would like to try this:

Coffee-Cured Carne Asada with Charred Poblanos
Recipe adapted from Tim Byres, executive chef of Smoke in Dallas, TX

What you’ll need:
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar, plus 1 Tbsp
3 Tbsp sugar
2 Tbsp granulated garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Zest and juice of 1 lime
1 tomato, roughly chopped
2 garlic cloves, chopped
½ cup fresh cilantro, chopped
2 lb. grass-fed flank steak
6 poblano chilies

How to make it:
1. Make the coffee rub. In a medium bowl, mix the coffee, chili powder, smoked paprika, kosher salt, 2/3 cup dark brown sugar, sugar, garlic, cumin, and cayenne, using your hands to break up any clumps. Store in an airtight container, in a cool, dry place.
2. In a food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the coffee rub, and 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 pour in the marinade. Seal the bag, pressing out as much air as possible. Massage the marinade into the meat and refrigerate for at least 2 hours or overnight.
4. Prepare a grill for direct high heat. Remove the steak from the marinade and place it on the hot, well-oiled grill grates. Grill for 2 to 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 to 3 minutes. Flip the steak and repeat for medium-rare. Allow the steak to rest for 20 minutes.
5. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8 to 10 minutes. Allow the peppers to cool and then peel off the blackened skin.
6. Thinly slice the steak along the bias and against the gran. Slice the peppers into the strips and serve alongside the steak. Makes 6 to 8 servings.