Coffee Rubbed Steak Tacos (Printable Version)

Steak seasoned with coffee spices, grilled and served with fresh cabbage, salsa, avocado, and cilantro in warm tortillas.

# What You'll Need:

→ Coffee Rub

01 - 2 tbsp finely ground medium roast coffee
02 - 1 tbsp brown sugar
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp kosher salt
09 - ½ tsp freshly ground black pepper

→ Steak

10 - 1 lb flank or skirt steak
11 - 1 tbsp olive oil

→ Tacos

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 Steps:

01 - In a small bowl, combine ground coffee, brown sugar, smoked paprika, cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper; mix thoroughly.
02 - Pat steak dry with paper towels; rub both sides evenly with olive oil. Generously coat with coffee rub, pressing into the meat. Let rest at room temperature for 10 minutes.
03 - Heat grill or grill pan over medium-high heat until hot.
04 - Grill steak 4–5 minutes per side for medium-rare or until desired doneness. Transfer to cutting board and allow to rest for 5 minutes.
05 - Slice steak thinly against the grain for tenderness.
06 - Distribute steak slices evenly among warmed tortillas. Top with cabbage, pico de gallo, avocado slices, cilantro, and cheese if using. Serve with lime wedges.

# Tips for Success:

01 -
  • The coffee rub creates a deep, caramelized crust without any bitterness, just bold smoky flavor.
  • Everything comes together in half an hour, perfect for weeknight dinners or last-minute gatherings.
  • Each bite balances richness from the steak with bright, crunchy toppings that wake up your palate.
02 -
  • Let the steak rest after grilling or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • Slice against the grain, not with it, or your tacos will be tough no matter how perfectly you cooked the steak.
  • Warm your tortillas properly, cold tortillas crack and don't hold toppings well, a quick 30 seconds on each side makes all the difference.
03 -
  • Use a meat thermometer to check doneness, 130°F for medium-rare, 140°F for medium, it takes the guesswork out completely.
  • If your grill grates are clean and well-oiled, the steak won't stick and you'll get perfect sear marks every time.
  • Press the rub firmly into the meat so it forms a crust, don't just sprinkle it on or half of it will fall off during grilling.
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