Coffee Rubbed Steak Tacos (Printable)

Tender steak with bold coffee and spice rub, 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 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon kosher salt
09 - 0.5 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 - 0.5 cup pico de gallo or fresh salsa
15 - 1 avocado, sliced
16 - 0.25 cup fresh cilantro leaves
17 - 1 lime, cut into wedges
18 - Optional: crumbled queso fresco or cotija cheese

# Directions:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat steak dry with paper towels, rub both sides with olive oil, then press coffee rub evenly onto the meat. Allow to rest at room temperature for 10 minutes.
03 - Preheat a grill or grill pan over medium-high heat.
04 - Grill steak 4 to 5 minutes per side for medium-rare or until desired doneness is achieved. Transfer to a cutting board and rest for 5 minutes.
05 - Thinly slice the steak against the grain.
06 - Distribute steak slices evenly among 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 creates a caramelized crust that locks in every bit of juice and flavor.
  • Everything comes together in under 30 minutes, perfect for weeknight cravings or last-minute gatherings.
  • The toppings are endlessly customizable so everyone at the table gets exactly what they want.
02 -
  • Let the steak rest after grilling or all those precious juices will run out onto your cutting board instead of staying in the meat.
  • Always slice across the grain, not with it, or your taco filling will be chewy no matter how well you cooked it.
  • Don't skip warming the tortillas because cold tortillas crack and fall apart the moment you pick them up.
03 -
  • Press the rub into the meat with your hands instead of just sprinkling it on so it forms a flavorful crust that stays put on the grill.
  • Use a meat thermometer if you're unsure about doneness, aiming for 130-135 degrees F for medium-rare perfection.
  • Squeeze lime juice over the steak right before serving instead of marinating with it beforehand, so the acid doesn't start cooking the meat.
Return