Coffee Rubbed Steak Tacos (Printable)

Steak rubbed with coffee and spices, grilled and served in warm tortillas with fresh toppings.

# What You 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 - 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

→ Taco Assembly

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:

01 - Combine all coffee rub ingredients in a small bowl and mix thoroughly.
02 - Pat steak dry, rub olive oil on both sides, then coat evenly with coffee rub. Let rest at room temperature for 10 minutes.
03 - Heat 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. Remove and rest for 5 minutes.
05 - Cut steak thinly against the grain for optimal tenderness.
06 - Place steak slices on warmed tortillas. Top with cabbage, pico de gallo, avocado, cilantro, and optional cheese. Serve with lime wedges.

# Expert Tips:

01 -
  • The coffee rub creates a crust that tastes complex and savory, never bitter or overwhelming—it's the kind of detail that makes people ask for your secret.
  • Everything comes together in 30 minutes, which means weeknight dinners that feel way more impressive than the effort required.
  • It's naturally versatile: change your toppings, swap the protein, adjust the heat—this is a formula that invites creativity.
02 -
  • The coffee flavor should be a subtle undertone, never obvious—if your rub tastes bitter or too strong, you're using too much coffee or coffee that's too finely ground and has been sitting around stale.
  • Slicing against the grain is the difference between tender tacos and chewy ones; take a second to identify which direction the muscle fibers run, then slice perpendicular to that.
  • Room temperature steak cooks more evenly than cold steak straight from the fridge, so let it sit out for 10 minutes before it hits the grill.
03 -
  • If your grill isn't available, a cast iron skillet or regular stainless steel pan works beautifully—just make sure it's screaming hot before the steak touches down.
  • Don't skip resting the steak; those five minutes are the difference between juice running onto your plate and staying inside where it belongs, keeping every bite tender.
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