This grilled steak with coffee spice rub is made by rubbing skirt steak with coffee, paprika, pepper, and cumin, and letting it rest before grilling. A simple easy way to make an outstanding steak from a less expensive cut.
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
Grilled Steak with Coffee Spice Rub
- 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 pounds skirt steak* or substitute flank steak
- Extra-virgin olive oil
- Whisk the salt, coffee, paprika, pepper, cumin, and cayenne together in a small bowl.
- 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.
- Meanwhile, prepare a grill for direct cooking over high heat.
- 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.
*What is a good substitution for skirt steak?This recipe is written specifically for skirt steak and, obviously, will be the best with that delish steak. However…if you can’t manage it, then a slab of flank steak will also make the cut. Both are leaner cuts that need to be prepared in the same way. Finally, chuck steak is another option that will come pretty close as long as you slice it thinly, across the grain.
Recipe Testers' Reviews
This grilled steak with coffee spice rub was a great way to break in the grill for the year. The amount of coffee spice rub was just right for the meat, and it provided a highly seasoned result that was pretty to look at and really tasty. The coffee provides a deep, pleasantly charred quality that is a really interesting background flavor.
A great treatment for gas-grilled meat, which never really gets that "outside" taste like cooking over a fire does. We used this on flank steak instead of skirt, and the timing worked just fine—like skirt, flank does best on the rare side. I liked that this recipe didn't call for a prolonged period of sitting with the rub on; made steak dinner much more doable for a weeknight. Solid recipe!
This was really easy and a nice introduction to something other than just salt and pepper on a steak. I think skirt steak can dry out quickly, so pay close attention to the timing. I checked a corner when I took it off the grill and then again after letting it rest. Keep in mind that more residual cooking takes place than you may realize during the short rest time. I used all the spice rub—I thought I was going to be short, but the oil allows it to cover the steak more completely than if it was a dry rub. I will definitely make this again and plan to try it on other types of steak. It would go well with guacamole, some pico de gallo, and grilled vegetables.
Originally published May 24, 2015