Coffee Rubbed Steak Tacos (Print Version)

Tender steak with coffee spice blend, grilled and served with fresh toppings in warm 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 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 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 coat evenly with coffee rub, pressing into the meat. Let rest at room temperature for 10 minutes.
03 - Preheat grill or grill pan over medium-high heat until hot.
04 - Grill steak for 4 to 5 minutes per side for medium-rare or until desired doneness is reached. Transfer to a cutting board and let rest for 5 minutes.
05 - Slice steak thinly against the grain into bite-sized strips.
06 - Distribute steak slices evenly among warmed tortillas. Top with shredded cabbage, pico de gallo, avocado slices, cilantro, and cheese if using. Serve with lime wedges.

# Additional Tips::

01 -
  • The coffee brings a subtle depth that makes people pause and ask what the secret ingredient is.
  • It comes together in 30 minutes flat, perfect for when you want something that tastes restaurant-quality but doesn't demand your whole evening.
  • One rub works for everything—no fussy sauces or complicated techniques to master.
02 -
  • Slicing against the grain isn't optional—it's the single thing that makes even a budget cut of steak feel tender and worthwhile.
  • Don't skip the five-minute rest after grilling; I learned this the hard way when I cut into steak too early and watched all the juices run onto the cutting board instead of staying in your mouth.
03 -
  • Don't grind your coffee too fine—you want texture in the rub that clings rather than powder that falls off during grilling.
  • If you're cooking for a crowd, make the rub ahead and store it in an airtight container for up to a week; the flavors will only deepen.
Go Back