By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
1255 cal · 25 min
Coffee-Charred Flank Steak
Recipe GLPRf9b9066f2a15c9
A boldly flavored grilled flank steak coated with a coffee-infused spice rub that combines instant espresso, black pepper, chili powder, salt, and a hint of sugar. The coffee adds deep umami notes while the coarse pepper creates a textured crust when seared over high heat, resulting in a restaurant-quality main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 teaspoons granulated sugar
1 teaspoon instant espresso powder
2 tablespoons coarsely ground black pepper
1 teaspoon fine sea salt
2 teaspoons mild chili powder
1½ pounds flank steak
1 tablespoon vegetable oil
Directions
In a small bowl, combine the granulated sugar, instant espresso powder, coarsely ground black pepper, fine sea salt, and mild chili powder. Mix thoroughly until evenly blended.
Pat the flank steak dry with paper towels. This helps the spice rub adhere better and promotes good browning.
Rub the entire surface of the flank steak generously with the coffee-spice mixture, pressing it firmly into the meat so it adheres well.
Heat a cast-iron skillet or grill pan over high heat until very hot, about 2–3 minutes. Add the vegetable oil and swirl to coat the cooking surface.
Carefully place the coated flank steak in the pan and sear for 4–5 minutes without moving it, allowing a dark, flavorful crust to form.
Flip the steak and sear the other side for another 4–5 minutes, aiming for an internal temperature of 145°F for medium-rare (use an instant-read thermometer to check).
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately while still warm.
Comments
This is a single-serving steak with a bold coffee-spice rub that will cost you $8–12 for one person at any Charlotte grocer, making it an indulgence rather than a weeknight staple. The 25-minute clock is honest for cooking but ignores the fact that flank steak needs 5–10 minutes of rest after searing, and ideally benefits from a brief marinade—budget 35 minutes total for a tender result. The ingredients (espresso powder, chili powder, sugar, sea salt, black pepper, oil) are all available at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger, so no second stop is required. It does not reheat well; this is a same-night dish best eaten fresh off the plate, and the single-serving format means no leftovers cushion.
Sign in or create a free account to add your review.
