Coffee Rubbed Steak Tacos (Printable version)

Steak rubbed in coffee spices, grilled and paired with fresh toppings in warm tortillas.

# What you need:

→ Coffee Rub

01 - 2 tablespoons finely ground medium roast coffee, unflavored
02 - 1 tablespoon brown sugar
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper

→ Steak

10 - 1 pound flank steak or skirt steak
11 - 1 tablespoon olive oil

→ Tacos

12 - 8 small corn or flour tortillas, warmed
13 - 1 cup shredded red cabbage
14 - 1/2 cup pico de gallo or fresh salsa
15 - 1 avocado, sliced
16 - 1/4 cup fresh cilantro leaves
17 - 1 lime, cut into wedges
18 - Optional: crumbled queso fresco or cotija cheese

# How to Make It:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat steak dry with paper towels. Rub both sides with olive oil and generously coat with the coffee rub, pressing it into the meat. Let rest at room temperature for 10 minutes.
03 - Preheat a grill or grill pan over medium-high heat.
04 - Grill steak for 4 to 5 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board and rest for 5 minutes.
05 - Slice steak thinly across the grain.
06 - Place steak slices into warmed tortillas. Top with shredded cabbage, pico de gallo, avocado, cilantro, and cheese if using. Serve with lime wedges.

# Expert Advice:

01 -
  • The coffee rub creates a smoky crust that tastes nothing like your morning brew but adds serious depth.
  • Everything comes together in half an hour, so its perfect for weeknights when you want flavor without the wait.
  • The toppings are flexible, you can use whatever fresh ingredients you have on hand and it still shines.
02 -
  • Always slice against the grain or the steak will be stringy no matter how perfectly you cook it.
  • Do not skip resting the meat; cutting it too soon means all the juices run out onto the board instead of staying in the steak.
  • If your grill is not hot enough, the rub will taste muddy instead of bold and caramelized.
03 -
  • Press the rub firmly into the meat with your hands so it forms a crust that stays put on the grill.
  • Use a meat thermometer if you are unsure; pull the steak at 130 degrees F for perfect medium rare.
  • Char your tortillas directly on the grill grates for a few seconds to add smoky flavor and keep them from tearing.
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