Coffee Rubbed Steak Tacos (Print Version)

Tender steak with coffee-spice rub, grilled and paired with fresh vibrant toppings in warm tortillas.

# Components:

→ Coffee Rub

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

→ Steak

10 - 1 lb flank steak or skirt steak
11 - 1 tbsp olive oil

→ Toppings and Assembly

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

# Method:

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

# Expert Advice:

01 -
  • The coffee rub creates a dark, caramelized crust that locks in flavor without overpowering the beef.
  • It comes together in half an hour, making it perfect for busy weeknights or last-minute gatherings.
  • The fresh toppings balance the bold spice with brightness and crunch.
02 -
  • Always slice across the grain, not with it; this shortens the muscle fibers and makes every bite tender.
  • Don't skip the resting time after grilling, or you'll lose precious juices when you cut into the steak.
  • If your grill isn't hot enough, the rub won't caramelize properly and can taste bitter instead of sweet and smoky.
03 -
  • Use a meat thermometer if you're unsure about doneness: 130°F for medium-rare, 140°F for medium.
  • Press the rub into the meat firmly with your hands; a light dusting won't give you the crust you're after.
  • Let the steak come to room temp before grilling to avoid a cold center and overcooked edges.
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