Coffee Rubbed Steak Tacos (Printer View)

Tender steak coated in coffee spices, grilled and served with fresh, vibrant toppings in warm tortillas.

# What you'll need:

→ Coffee Rub

01 - 2 tablespoons finely ground medium roast unflavored coffee
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

# Method:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat the steak dry with paper towels. Brush both sides with olive oil, then coat generously with the coffee rub, pressing it into the meat. Allow to rest at room temperature for 10 minutes.
03 - Heat a grill or grill pan over medium-high heat until hot.
04 - Cook the steak for 4 to 5 minutes per side for medium-rare or until desired doneness. Transfer to a cutting board and let rest for 5 minutes.
05 - Cut the steak thinly across the grain into bite-sized 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 on the side.

# Expert Advice:

01 -
  • The coffee rub creates a caramelized crust that tastes nothing like your morning brew but everything like bold, layered flavor.
  • It comes together in half an hour, so you can pull off a restaurant-worthy taco night without breaking a sweat.
  • The toppings are flexible, meaning you can raid your fridge and still end up with something that feels intentional and vibrant.
02 -
  • Always slice against the grain or the steak will be chewy, no matter how perfectly you cooked it.
  • Don't skip resting the meat; cutting into it too soon lets all the juices run out and leaves you with dry steak.
  • If the rub starts to burn on the grill, lower the heat slightly; the sugar can char fast, and you want caramelization, not bitterness.
03 -
  • Press the rub into the steak firmly so it forms a crust rather than falling off into the grill flames.
  • Use a meat thermometer if you're unsure; 130 to 135 degrees Fahrenheit is perfect for medium-rare.
  • Always warm your tortillas; cold tortillas crack and ruin the taco experience before you even take a bite.
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