Coffee-Crusted Flank Steak


Coffee and cocoa work in harmony to create a robustly flavored crust for this juicy flank steak.

Coffee-Crusted Flank Steak
Makes 4 to 6 servings
  • 2 tablespoons espresso powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon turbinado sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • ¾ teaspoon ground black pepper
  • 2 to 2½ pounds flank steak
  • Corn tortillas and pico de gallo, to serve
  1. In a small bowl, whisk together espresso powder, cocoa, sugar, garlic powder, onion powder, chili powder, salt, mustard, and pepper.
  2. Rub spice mixture all over flank steak, coating well. Tightly wrap steak in plastic wrap; refrigerate for at least 4 hours or up to 12 hours.
  3. Unwrap steak, and let stand at room temperature for 30 minutes.
  4. Heat a large cast-iron grill pan over medium-high heat. Grill steak, turning occasionally, until browned and an instant-read thermometer inserted in center of steak registers 130° for medium-rare, about 10 minutes per side, or to desired degree of doneness. Let stand for 10 minutes; slice against the grain. Serve in tortillas with pico de gallo.
This flank steak is also excellent piled into buns with caramelized onions.