Coffee Rubbed Steak Tacos (Print Version)

Tender steak grilled with coffee-spice blend, served in warm tortillas with fresh cabbage, salsa, avocado, and cilantro.

# What You'll Need:

→ Coffee Rub

01 - 2 tablespoons finely ground medium roast coffee (unflavored)
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

# Cooking Steps:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat steak dry with paper towels. Rub both sides lightly with olive oil, then press coffee rub evenly onto the meat. Let stand at room temperature for 10 minutes.
03 - Heat a grill or grill pan over medium-high heat until hot.
04 - Cook steak for 4–5 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board and rest for 5 minutes.
05 - Cut steak thinly across the grain into strips.
06 - Place sliced steak in warmed tortillas. Top with shredded cabbage, pico de gallo, avocado, cilantro, and cheese if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • The coffee deepens the steak's natural flavors without tasting like coffee, creating an unexpected richness.
  • From prep to plate in 30 minutes, these feel fancy but come together faster than ordering takeout.
  • Each bite balances smoky, spiced meat with bright cilantro and cool avocado, so nothing gets boring.
02 -
  • Slicing against the grain is non-negotiable here because it's what transforms a good taco into a tender, melting one.
  • If you skip the resting step for either the rub or the cooked steak, you'll lose moisture and the flavors won't develop properly.
  • Room temperature meat cooks more evenly than cold steak pulled straight from the fridge, so plan that 10-minute rest into your timing.
03 -
  • Toast your spices lightly in a dry pan before grinding or mixing them to wake up their flavors, especially if they've been sitting in your cabinet for months.
  • Warm your tortillas in a cast iron skillet or directly over a gas flame instead of using the microwave, which makes them rubbery and sad.
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