Place the skirt steak sections onto a large cutting board. Cover both sides of the steak liberally with the Coffee Steak Rub. Cover loosely, and set aside on the counter to come up to room temperature.

In a 10” or larger cast iron skillet, heat 2 tablespoons of avocado oil and 2 tablespoons butter or ghee over high heat.

Push the potatoes to one side of the skillet, then add one tablespoon of avocado oil to the empty side of the skillet. Add in the garlic in the empty space, and sauté until just softened and fragrant, about a minute.

Add the Brussels sprouts and spread to fill the space, and cook until the bottom side of the sprouts begin to caramelize and turn brown—about 5 minutes.

Mix up the potatoes and Brussels sprouts in the skillet and continue to cook, stirring occasionally, until both the potatoes and Brussels sprouts are fork tender—about 5 more minutes.

Add in the thyme and rosemary, season with salt and pepper, then transfer to a plate and keep warm.

Return the skillet to high heat, and then add in the remaining avocado oil and butter or ghee. If using a 10” skillet, add two pieces of the skirt steak at a time. Cook until the underside has a nice sear, about 2 minutes. Flip the meat and cook an additional minute for rare steak, or an additional 2-3 minutes for a well-done steak. Remove steak and let rest on a cutting board, and then repeat with remaining steak pieces. If using a 12” or larger skillet, you should be able to fit all four pieces in the skillet at once.

Allow the steak to rest for 10 minutes, then slice across the grain into long, thin strips. Serve immediately with the Brussels sprouts and potatoes.