I didn’t do my grocery shopping before we got up there, so I was disappointed to find that the local store was out of flank steak. I will hands down choose flat iron over flank now. They hold a rub well just like flank, but they plump up and have a better texture, IMO.
I have been dying to do a coffee rub ever since we got back from Seattle. It’s in everything these days, and I thought mixing it with something smoky–thus the paprika and cumin–and something with some heat–cayenne–would be a perfect mix. The salt and sweet brown sugar help it stick, giving the steaks a nice crust.
We served this over a salad dressed lightly with balsamic vinaigrette and grilled asparagus on the side. Super easy and super delicious!
Coffee rubbed flat iron steaks
- 2 tbsp ground coffee
- 1 tbsp sea salt
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp cayenne
Mix together. Rub over steaks and allow to sit at room temperature for one hour. Grill 4 min per side, remove to top rack to finish cooking to desired temperature.
This made enough rub for 6 12 oz steaks.