Coffee Rubbed Steak Tacos (Printable)

Tender steak enhanced with a bold coffee spice blend and fresh topping layers.

# 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

→ 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 - In a small bowl, combine all coffee rub ingredients and mix thoroughly.
02 - Pat the steak dry. Rub both sides with olive oil, then coat evenly with the coffee rub, pressing it onto the meat. Let rest at room temperature for 10 minutes.
03 - Preheat a grill or grill pan over medium-high heat.
04 - Grill the steak for 4 to 5 minutes per side for medium-rare or until desired doneness is reached. Transfer to a cutting board and allow to rest for 5 minutes.
05 - Cut the steak thinly against the grain into slices.
06 - Distribute steak slices into warmed tortillas. Top with shredded cabbage, pico de gallo, sliced avocado, cilantro, and cheese if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • The coffee rub creates an incredible savory crust while the heat mellows into warmth—nobody guesses coffee is the secret.
  • You can have everything ready in 30 minutes, making it perfect for weeknight dinners or impromptu taco nights.
  • It's naturally dairy-free if you skip the cheese, but fancy enough to impress people without feeling fussy.
02 -
  • Never skip resting the steak before and after cooking; it's the difference between juicy slices and meat that cries all over your cutting board.
  • If your rub falls off during grilling, your oil coating was too thick—next time use just a thin sheen so the spices grip directly to the meat.
  • The coffee flavor only reveals itself after the steak rests; if you eat it straight off the grill, you'll mostly taste the heat.
03 -
  • Make a double batch of the rub and store it in an airtight jar—it keeps for two months and works on chicken, pork, or even vegetables.
  • If your grill isn't available, a cast-iron skillet on the stovetop over high heat works almost as well; the crust might be less dramatic but the flavor is identical.
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