Coffee Rubbed Steak Tacos (Print Version)

Tender coffee-spiced steak grilled and layered in warm tortillas with fresh veggies and cilantro.

# What You'll Need:

→ Coffee Rub

01 - 2 tbsp finely ground medium roast coffee (unflavored)
02 - 1 tbsp brown sugar
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp kosher salt
09 - 1/2 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 - 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

# Steps to Follow:

01 - Combine all coffee rub ingredients in a small bowl and mix until evenly blended.
02 - Pat steak dry with paper towels. Rub olive oil on both sides, then coat generously with coffee rub, pressing into 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 to 5 minutes per side for medium-rare, or to preferred doneness. Transfer to cutting board and let rest for 5 minutes.
05 - Slice steak thinly against the grain to ensure tenderness.
06 - Place steak slices into warmed tortillas. Top with shredded cabbage, pico de gallo, avocado slices, cilantro, and cheese if desired. Serve with lime wedges.

# Additional Tips::

01 -
  • The coffee rub forms a caramelized crust that locks in juice and adds an earthy depth you cannot get from regular spices alone.
  • It comes together in thirty minutes, so weeknight dinners feel special without the stress.
  • Every bite balances richness from the steak, brightness from lime and cilantro, and crunch from cabbage.
  • You can swap proteins or toppings and the rub still works beautifully.
02 -
  • Do not skip drying the steak because any surface moisture will steam instead of sear, and you will lose the crust that makes this recipe special.
  • Let the steak rest after grilling or the juices will pool on your cutting board instead of staying inside the meat, leaving it dry.
  • Always slice across the grain, not with it, or the steak will be chewy no matter how perfectly you cooked it.
  • Warm your tortillas right before serving so they stay soft and pliable instead of cracking when you fold them.
03 -
  • Press the rub into the steak firmly with your fingers so it forms a thick, even layer that will not fall off during grilling.
  • Use an instant-read thermometer to check for 130–135 degrees Fahrenheit for medium-rare, then pull the steak off the heat immediately.
  • If your grill is too hot and the rub starts to blacken before the steak is cooked through, move it to a cooler zone and finish with indirect heat.
  • Double the rub recipe and keep the extra in a jar for next time, or use it on roasted vegetables for a quick weeknight side.
Return