Who knew so few ingredients could conjure such big taste? Witness this grilled steak recipe rubbed with coffee spice rub, including paprika, cumin, cayenne, salt, and pepper.–Renee Schettler Rossi
LC Tommy Bahama Is A Clothing Store Note
Yes, this grilled steak recipe with its compelling coffee spice rub comes from that Tommy Bahama. You know, the Tommy Bahama with the namesake chain of stores and clothing line. Don’t judge. We don’t care about a recipe’s provenance, we care whether it’s something we’d want to make again. And this is most definitely not the last time we’ll be tucking into this grilled steak recipe.
Grilled Steak Recipe with Coffee Spice Rub
- Quick Glance
- 10 M
- 45 M
- Serves 6
- 1 to 1 1/2 tablespoons kosher salt, depending on personal preference
- 1 tablespoon finely ground coffee (the more robust the coffee the better)
- 1 tablespoon sweet paprika, preferably Spanish or Hungarian
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 1/2 pound (1 kilogram) skirt steak (or substitute flank steak)
- Extra-virgin olive oil
- 1. Whisk the salt, coffee, paprika, pepper, cumin, and cayenne together in a small bowl.
- 2. Lightly coat the steaks on both sides with oil. Generously sprinkle the steaks all over with the coffee spice rub and gently massage it in. Let the steaks stand at room temperature for 30 minutes.
- 3. Meanwhile, prepare a grill for direct cooking over high heat.
- 4. Brush the grill grate clean. Cook the steaks directly over the flame, with the lid closed as much as possible, flipping the steaks halfway through cooking, until well browned, about 3 minutes per side for medium-rare. Transfer the steaks to a carving board and let rest for at least 5 minutes. With the knife held on a slight diagonal, carve the steaks across the grain. Transfer the slices and juices to a platter and serve hot.