Coffee Rubbed Steak Tacos (Print)

Tender coffee-spiced steak grilled and served with fresh tortillas and vibrant toppings.

# Ingredients:

→ 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 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper

→ Steak

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

→ Tacos

12 - 8 small corn or flour tortillas, warmed
13 - 1 cup shredded red cabbage
14 - ½ cup pico de gallo or fresh salsa
15 - 1 avocado, sliced
16 - ¼ cup fresh cilantro leaves
17 - 1 lime, cut into wedges
18 - Optional: crumbled queso fresco or cotija cheese

# Directions:

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, then evenly coat with coffee rub, pressing into the meat. Allow to rest at room temperature for 10 minutes.
03 - Heat grill or grill pan over medium-high heat until hot.
04 - Cook steak 4 to 5 minutes per side for medium-rare or until preferred doneness. Transfer to cutting board and rest for 5 minutes.
05 - Cut steak thinly across the grain into strips.
06 - Place sliced steak in warmed tortillas. Top with shredded cabbage, pico de gallo, avocado slices, cilantro, and cheese if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • The coffee rub creates a deep, smoky crust that makes every bite taste complex and bold without any bitterness.
  • Everything comes together in thirty minutes, so you can have restaurant-quality tacos on a weeknight.
  • The toppings are fresh and crunchy, balancing the richness of the steak with bright, vibrant flavor.
  • It's endlessly adaptable, you can dial up the heat, swap the protein, or pile on your favorite fixings.
02 -
  • Always slice the steak against the grain or it will be chewy no matter how perfectly you cooked it.
  • Don't skip the resting step after grilling; cutting too soon makes all the juices run out and leaves the meat dry.
  • If your grill isn't hot enough, the rub can taste bitter instead of caramelized, so make sure it's properly preheated.
03 -
  • Make a double batch of the coffee rub and store it in an airtight jar; it's incredible on chicken, pork, or even roasted vegetables.
  • If you don't have a grill, a cast-iron skillet over high heat works just as well and gives you that same beautiful crust.
  • Let the steak come to room temperature before cooking so it sears evenly and stays juicy inside.
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