Coffee Rubbed Steak Tacos (Printable)

Grilled steak with a coffee-spiced rub, paired with fresh toppings in warm tortillas for vibrant flavor.

# 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 - 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 and Toppings

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

# How To Make It:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat steak dry with paper towels. Coat both sides with olive oil, then press coffee rub evenly over the steak. Allow to rest at room temperature for 10 minutes.
03 - Heat grill or grill pan to medium-high temperature.
04 - Cook steak on the grill for 4 to 5 minutes per side, targeting medium-rare or preferred doneness. Transfer to a cutting board and let rest for 5 minutes.
05 - Thinly slice steak against the grain to ensure tenderness.
06 - Place sliced steak into 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 sounds wild until you taste how it deepens the beef's natural richness without tasting like your morning cup.
  • Thirty minutes from start to finish, which means weeknight dinner that tastes like you actually tried.
  • Completely customizable with toppings, so everyone at the table gets exactly what they want.
02 -
  • Don't skip patting the steak dry or you'll steam it instead of searing it, and that crust is where all the flavor lives.
  • Slice against the grain or every bite will be chewy instead of tender, and it makes the difference between good and actually memorable.
03 -
  • If your steak is thick, let it come to full room temperature before grilling so the inside cooks evenly while the outside develops a crust.
  • A sharp knife makes slicing the steak thin and clean; a dull one will tear the meat and make everything taste less tender than it actually is.
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