Coffee Rubbed Steak Tacos (Printable)

Tender steak coated with coffee spice blend, grilled and paired with fresh, vibrant toppings in tortillas.

# What You'll Need:

→ Coffee Rub

01 - 2 tablespoons finely ground medium roast coffee
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 Steps:

01 - Combine all ingredients for the coffee rub in a small bowl and mix thoroughly.
02 - Pat steak dry with paper towels. Rub both sides with olive oil, then apply coffee rub evenly, pressing into the meat. Allow to rest at room temperature for 10 minutes.
03 - Preheat grill or grill pan over medium-high heat.
04 - Grill steak for 4 to 5 minutes per side, aiming for medium-rare or preferred doneness. Transfer to cutting board and let rest for 5 minutes.
05 - Slice steak thinly against the grain.
06 - Place steak slices onto 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 transforms everyday steak into something unexpectedly sophisticated without any fancy techniques.
  • Everything comes together in about 30 minutes, which means you can have restaurant-quality tacos on a weeknight.
  • It's the kind of recipe that makes people pause mid-bite and ask what you did differently.
02 -
  • The coffee rub only works if your coffee is fresh and not too finely ground, use a coarse coffee grinder or buy grounds meant for a French press.
  • Cutting against the grain isn't just technique, it's the difference between tender bites and chewy ones, take a second to identify which direction the muscle fibers run.
  • Warm tortillas directly on the grill grates for about a minute per side, it adds a subtle char and makes them pliable enough that they won't tear under the weight of juicy steak.
03 -
  • Let your steak rest at room temperature for at least 30 minutes before cooking if you have the time, it ensures more even cooking and better texture throughout.
  • If you don't have a grill, a cast iron skillet works beautifully, just make sure it's screaming hot and let the steak develop a real crust before flipping.
  • Toast your cumin seeds lightly in a dry pan before grinding them fresh for an even more aromatic rub, but dried spices work fine if you're short on time.
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