Coffee Rubbed Steak Tacos (Printable)

Steak rubbed with coffee spices, grilled and paired with fresh toppings in warm tortillas.

# What You 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 Make It:

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 coat generously with the coffee rub. Press the rub into the meat and let rest at room temperature for 10 minutes.
03 - Preheat grill or grill pan to medium-high heat.
04 - Grill steak 4 to 5 minutes per side for medium-rare or until desired doneness. Transfer to a cutting board and allow to rest for 5 minutes.
05 - Slice the steak thinly against the grain.
06 - Place steak slices in warmed tortillas. Top with shredded cabbage, pico de gallo, avocado slices, cilantro, and optional cheese. Serve with lime wedges.

# Expert Advice:

01 -
  • The coffee rub creates a crust so deeply flavorful that every bite tastes like you spent hours marinating.
  • Everything comes together in half an hour, making it perfect for weeknight dinners or last-minute gatherings.
  • The toppings are simple and fresh, letting the steak shine without overwhelming your palate.
02 -
  • Always slice against the grain or your steak will be chewy no matter how perfectly you cooked it.
  • Don't skip the resting period after grilling; cutting too soon means all those flavorful juices end up on the cutting board instead of in your taco.
  • Pat the steak dry before rubbing or the spices won't adhere properly and you'll lose that beautiful crust.
03 -
  • Press the rub firmly into the steak and let it sit for at least 10 minutes; this helps the spices form a crust instead of burning off.
  • Use a meat thermometer if you're unsure—pull the steak at 130°F for perfect medium-rare after resting.
  • Always taste your pico de gallo and adjust the lime and salt before serving; it should be bright and balanced.
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