Flank Steak with Coffee-Chipotle Sauce

Heat oven to 350°F. In 12-inch ovenproof skillet, heat 2 tablespoons of the olive oil over medium-high heat. Sprinkle salt and pepper over both sides of beef. Place beef in skillet; cook 4 to 6 minutes, turning once, until golden brown on both sides. Place skillet in oven; bake 10 to 15 minutes or until meat thermometer inserted into thickest part of beef reads 165°F.

Meanwhile, in medium bowl, mix 3/4 cup beef broth, the coffee powder, brown sugar, cocoa and salt. Set aside.

In another 10-inch skillet, heat remaining 1 tablespoon oil over medium-high heat. Reduce heat to medium. Add green onions; cook 2 minutes. Stir in garlic and thyme; cook 1 minute longer. Add chile and adobo sauce; cook and stir about 30 seconds. Add broth-coffee mixture; cook 3 to 5 minutes or until sauce is reduced to three-fourths original amount (only reduce a little).

In small bowl, stir together 2 tablespoons broth and the cornstarch until cornstarch is dissolved. Stir into coffee-chile sauce. Cook 3 to 5 minutes, stirring constantly, until sauce thickens.

Cut beef across grain into slices. Serve warm sauce over beef.