Coffee Rubbed Steak With Peppers & Onions

2 tbsp plus 1 tsp packed brown sugar
1 tbsp instant coffee
1 tsp unsweetened cocoa powder
1 tsp mustard powder
½ tsp chilli powder
⅛ tsp ground cinnamon
SIDS SALT & PEPPER to taste
680 g skirt steak, cut into 4 pieces
2 tsp rice bran oil
1 large onion, cut into wedges
1 orange bell pepper, cut into strips
Juice of ½ lime, plus lime wedges for serving
Cornbread, for serving

Combine 2 tablespoons brown sugar, instant coffee, cocoa powder, mustard powder, chilli powder, cinnamon and 1 teaspoon SIDS SALT & PEPPER in a bowl then rub the mixture between your fingers until fine. Season the steak with SIDS SALT & PEPPER, then generously rub with the coffee-spice mixture.
Heat the oil in a large cast-iron frypan over medium heat. Working in batches if necessary, sear the steak, 3-6 minutes per side for medium rare. Transfer to a cutting board to rest and reserve the juices in the frypan.
Add the remaining 1 teaspoon brown sugar and the onion to the pan. Sprinkle with ¼ tsp SIDS SALT & PEPPER to taste then cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and ¼ cup water then cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with SIDS SALT & PEPPER.
Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the frypan among plates.
Serve with lime wedges and cornbread. A side dish of fries is good too.