Coffee Rubbed Steak Tacos (Printer-Friendly)

Grilled steak rubbed with coffee and spices, combined with fresh toppings inside warm tortillas.

# What You'll 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

→ Taco 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

# How To Make It:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat the 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 steak for 4 to 5 minutes per side for medium-rare or to preferred doneness. Transfer to a cutting board and allow to rest for 5 minutes.
05 - Cut the steak thinly against the grain into strips.
06 - Place steak slices on warmed tortillas and top with shredded cabbage, pico de gallo, avocado slices, cilantro leaves, and cheese if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The coffee deepens the beef's natural sweetness without making anything taste like espresso.
  • You can have sizzling tacos on the table faster than takeout, but they taste like you've been cooking all day.
  • It's the perfect dish for impressing people who think they know what good tacos taste like.
02 -
  • Slice the steak thin and always against the grain, or you'll end up with meat that feels tough no matter how perfect you cooked it.
  • Don't skip the 5-minute rest after grilling; meat that comes straight off the heat and straight onto the cutting board leaks all its juice.
  • Room temperature steak cooks faster and more evenly than cold steak pulled from the fridge.
03 -
  • If you're nervous about grilling, a cast iron skillet on the stovetop works just as well and gives you more control over the heat.
  • Make the coffee rub ahead of time and store it in a jar; it keeps for weeks and saves you from scrambling when guests arrive.
  • A splash of your favorite hot sauce or sliced jalapeños on the side lets people adjust the heat without you having to guess what they want.
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