Save to Pinterest I was standing in line at a taco truck when I overheard the cook mention coffee in his rub, and I thought he was joking. But that smoky, earthy scent coming off the grill made me order two extra just to figure it out. At home, I experimented with my own blend, and the first bite stopped me mid-chew—the coffee didnt taste like breakfast, it deepened the char and made every other spice bolder. Now I keep a jar of this rub in my pantry year-round.
I made these for a backyard cookout last summer, and my neighbor swore I must have marinated the steak overnight. When I told him it was just a ten-minute rub, he didnt believe me until I walked him through it. We ended up grilling a second round because everyone kept coming back for more, and I ran out of tortillas before I ran out of steak.
Ingredients
- Finely ground coffee: Use unflavored medium roast—the natural oils add depth and help the spices cling to the meat without any coffee flavor in the final bite.
- Brown sugar: It caramelizes on the grill and balances the heat, creating sweet-savory pockets in the crust.
- Smoked paprika: This is what gives the rub its campfire aroma, so dont skip it or swap for regular paprika.
- Cumin and chili powder: These anchor the taco seasoning flavor and work beautifully with the coffees earthiness.
- Flank or skirt steak: Both cuts are thin, quick-cooking, and tender when sliced against the grain—look for good marbling.
- Olive oil: A light coating helps the rub stick and prevents the steak from sticking to the grill.
- Corn or flour tortillas: Warm them directly over a gas flame or in a dry skillet for the best texture and flavor.
- Red cabbage: The crunch and slight bitterness cut through the richness of the steak and keep every bite interesting.
- Pico de gallo: Fresh tomato and onion add acidity and moisture—make your own or use a good quality store-bought version.
- Avocado: Creamy, mild, and essential for cooling down the spice and adding silky richness.
- Cilantro and lime: These bring brightness and lift the whole taco, so squeeze that lime right before eating.
Instructions
- Mix the rub:
- Combine the coffee, brown sugar, paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. The mix should smell bold and a little sweet.
- Prep the steak:
- Pat the steak completely dry so the rub can form a crust, then massage olive oil into both sides before pressing the spice blend all over. Let it sit for ten minutes to come to room temperature and let the flavors settle in.
- Preheat the grill:
- Get your grill or grill pan screaming hot—you want to hear that sizzle the second the meat hits the grates.
- Grill the steak:
- Lay the steak down and leave it alone for four to five minutes per side for medium-rare, resisting the urge to flip it early. The crust needs time to develop, and patience pays off here.
- Rest and slice:
- Move the steak to a cutting board and let it rest for five minutes so the juices redistribute. Slice thinly against the grain—this is the secret to tenderness.
- Build the tacos:
- Layer steak into warm tortillas, then pile on cabbage, pico de gallo, avocado, cilantro, and cheese if using. Serve with lime wedges on the side for squeezing.
Save to Pinterest One evening, I served these tacos to a friend who claimed she hated coffee in savory food. She took one cautious bite, paused, then reached for two more before I could even ask what she thought. By the end of the night, she was taking photos of the empty plate and texting me for the recipe, which felt like the best compliment I could get.
Choosing Your Steak
Flank and skirt steak both work beautifully here because theyre thin, flavorful, and cook fast, but skirt has a looser grain and even more beefy taste. If you can only find flank, thats perfect—just make sure to slice it as thinly as possible. I once used a thicker sirloin and regretted it because the rub ratio was off and the slices were too thick for tacos.
Tortilla Tips
Warming your tortillas makes all the difference between a taco that falls apart and one that folds perfectly. I char mine directly over my gas burner for about ten seconds per side until they puff and get a few dark spots, which adds a smoky flavor that matches the steak. If you only have an electric stove, a dry cast iron skillet works just as well.
Topping Ideas and Swaps
The classic combo here is cabbage, pico, avocado, and cilantro, but Ive also loved adding pickled red onions for tang or a drizzle of crema for richness. If youre not a cilantro fan, try thinly sliced green onions or a handful of fresh mint. One time I ran out of cabbage and used shredded iceberg lettuce, and honestly, it was just as good.
- Add sliced jalapeños or a spicy salsa verde if you want more heat.
- Crumbled queso fresco or cotija adds a salty, creamy finish that feels indulgent.
- Swap steak for grilled portobello mushrooms and brush them with olive oil and the same rub for a vegetarian version.
Save to Pinterest These tacos have become my go-to when I want something impressive without the stress, and every time I make them, someone asks for the recipe. I hope they become a regular in your kitchen too.
Recipe FAQs
- → What type of coffee works best for the rub?
Use a medium roast, unflavored finely ground coffee to provide a rich, slightly bitter depth without overpowering the spices.
- → Can I substitute the steak with another protein?
Yes, grilled portobello mushrooms are a great vegetarian alternative that complements the coffee and spice flavors well.
- → How long should the steak rest after grilling?
Allow the steak to rest about 5 minutes after grilling to let the juices redistribute for maximum tenderness.
- → What tortillas work best for assembling?
Small corn or flour tortillas warmed before serving help hold the sliced steak and toppings together while adding a soft texture.
- → How can I add extra heat to the dish?
Add sliced jalapeños or your favorite hot sauce either to the rub or as a topping to increase the spiciness.