Pin It My neighbor showed up one Saturday with a bag of fresh tortillas and a wild idea about rubbing steak with coffee grounds. I thought he was joking until the smell hit the grill—earthy, smoky, almost sweet. That first bite changed how I thought about spice blends entirely. Now I keep a jar of this rub in my pantry year-round.
I made these tacos for a small backyard cookout last summer, and three people asked for the rub recipe before they even finished eating. One friend admitted she'd never liked coffee-flavored anything, but she went back for seconds. Watching everyone build their tacos exactly how they wanted them—extra lime, piled-high avocado, cilantro or no cilantro—reminded me why I love food that invites people to participate.
Ingredients
- Finely ground coffee: Use unflavored medium roast for a balanced, earthy base that won't taste like your morning brew once it hits the heat.
- Brown sugar: This melts into the crust and balances the coffee's depth with a hint of sweetness that caramelizes beautifully on the grill.
- Smoked paprika: Adds a gentle smokiness that layers with the char from grilling, don't skip this or the rub will taste flat.
- Ground cumin: Brings warmth and a slightly nutty undertone that ties the whole spice blend together.
- Chili powder: Provides mild heat and complexity without overwhelming the other flavors, adjust up or down to your taste.
- Garlic powder and onion powder: These give savory backbone and help the rub cling to the meat as it cooks.
- Kosher salt and black pepper: Essential for drawing out flavor and creating that crispy, seasoned crust we're after.
- Flank or skirt steak: Both cuts are lean, beefy, and perfect for quick grilling, just make sure to slice against the grain or they'll be chewy.
- Olive oil: Helps the rub adhere and prevents sticking on the grill grates.
- Corn or flour tortillas: Warm them on the grill or in a dry skillet for the best texture and flavor.
- Shredded red cabbage: Adds crunch and a pop of color, plus it holds up better than lettuce if you have leftovers.
- Pico de gallo or fresh salsa: The acidity and freshness cut through the richness of the steak, use your favorite store-bought or homemade version.
- Avocado: Creamy, mild, and essential for balancing the bold rub, slice it just before serving so it doesn't brown.
- Fresh cilantro: A handful of leaves brings brightness, but leave it out if you're in the cilantro-tastes-like-soap camp.
- Lime wedges: A squeeze of lime at the end ties everything together and adds a burst of citrus that makes each bite sing.
Instructions
- Mix the Rub:
- Combine the coffee, brown sugar, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. Stir until evenly blended and no clumps remain.
- Prep the Steak:
- Pat the steak completely dry with paper towels, any moisture will prevent the rub from sticking. Rub both sides with olive oil, then press the coffee rub into the meat, coating it generously and letting it rest at room temperature for 10 minutes.
- Preheat the Grill:
- Heat your grill or grill pan over medium-high until it's hot enough that a drop of water sizzles instantly. A properly heated surface gives you those beautiful char marks and a perfect crust.
- Grill the Steak:
- Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare, or longer if you prefer it more done. Transfer to a cutting board and let it rest for 5 minutes so the juices redistribute.
- Slice the Steak:
- Use a sharp knife to cut the steak thinly across the grain, this shortens the muscle fibers and makes every bite tender. Look for the direction the lines run in the meat and slice perpendicular to them.
- Assemble the Tacos:
- Lay out warmed tortillas and pile on the sliced steak, then top with cabbage, pico de gallo, avocado, cilantro, and cheese if using. Serve with lime wedges on the side for squeezing.
Pin It The first time I served these tacos, my friend who swore she didn't eat red meat quietly grabbed a third taco and admitted the coffee rub made her reconsider everything. That night, sitting around the table with lime-sticky fingers and empty plates, I realized this recipe had become more than dinner—it was the kind of meal people remember and ask you to make again.
Making It Your Own
If you want extra heat, toss in sliced jalapeños or drizzle your favorite hot sauce over the finished tacos. For a vegetarian version, swap the steak for thick-sliced portobello mushrooms rubbed with the same spice blend and grilled until tender. I've also used this rub on chicken thighs and pork tenderloin with great results, it's one of those blends that works on almost anything you throw on the grill.
Pairing and Serving
These tacos pair beautifully with a crisp Mexican lager or a medium-bodied red wine like Malbec. I like to set out extra toppings—pickled onions, radish slices, sour cream—so everyone can build their perfect taco. Leftover steak is excellent chopped up and tossed into a salad or scrambled with eggs the next morning.
Storage and Reheating
Store leftover steak in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat to avoid drying it out, or enjoy it cold sliced over greens. Keep toppings separate so they stay fresh and crunchy.
- The coffee rub can be made in advance and stored in a sealed jar for up to three months.
- If you're meal prepping, grill the steak ahead and reheat just before serving.
- Double the rub recipe and keep extra on hand for quick weeknight marinades.
Pin It These tacos have become my go-to whenever I want something impressive that doesn't require fussy technique or hard-to-find ingredients. I hope they become a favorite in your kitchen too, the kind of recipe you make on repeat and eventually don't even need to measure anymore.
Recipe Questions & Answers
- → What kind of coffee works best for the rub?
Use medium roast, unflavored finely ground coffee for a balanced depth without bitterness in the spice blend.
- → Can I substitute the steak cut used here?
Flank or skirt steak is ideal for tenderness and quick grilling, but other thin cuts suitable for grilling can work similarly.
- → How do I achieve medium-rare doneness on the grill?
Grill the seasoned steak over medium-high heat for about 4-5 minutes per side, then rest for 5 minutes before slicing.
- → What toppings complement the coffee-spiced steak?
Fresh shredded cabbage, pico de gallo, avocado slices, cilantro, and lime wedges provide brightness and contrasting textures.
- → Are there vegetarian alternatives for the filling?
Grilled portobello mushrooms seasoned similarly can replace steak for a flavorful plant-based version.