By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 5
365 cal · 55 min
Coffee-Rubbed Grilled Flank Steak
Recipe GLPR0b26da727f76d3
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Average rating: 4.8 (1)
A boldly flavored grilled flank steak with a aromatic dry rub of coffee, chili powder, cumin, and cinnamon. The coffee deepens the savory notes while the warm spices add complexity and warmth. Grilled to a perfect medium-rare and rested briefly before slicing, this steak is tender, juicy, and full of sophisticated flavor—perfect for a special weeknight dinner or weekend meal.
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Ingredients
1 tbsp Chili powder
2 tbsp Freshly ground coffee
2 lb Flank steak
1½ tsp Ground cinnamon
1 tbsp Ground cumin
Kosher salt
Freshly ground black pepper
2 tbsp Vegetable oil
Directions
In a small bowl, whisk together the chili powder, ground coffee, cinnamon, and cumin. Set the spice rub aside.
Pat the flank steak dry with paper towels. Lightly brush both sides of the steak with vegetable oil, then generously coat both sides and edges with the coffee-spice rub, pressing gently so the seasoning adheres. Season to taste with kosher salt and black pepper.
Place the seasoned steak on a plate and refrigerate for up to 1 hour to allow the flavors to develop.
Preheat your grill to high heat (about 450°F or hotter).
Lightly drizzle or brush both sides of the steak with vegetable oil. Place the steak on the hot grill and cook for approximately 5 minutes without moving it, allowing a flavorful crust to form.
Flip the steak and cook for another 5 minutes for medium-rare doneness (internal temperature of 145°F when measured at the thickest part). Adjust timing if you prefer a different level of doneness.
Transfer the grilled steak to a clean cutting board, tent loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender, juicy result.
Slice the steak against the grain into ¼-inch thick strips and serve immediately.
Comments
A straightforward dry rub and grill formula that lets flank steak shine without hunting through specialty stores; all eight ingredients are pantry staples or are found easily at any Charlotte chain. The stated 55 minutes is honest for a full cook and rest, though true prep is closer to five minutes, and the cost per serving runs roughly $3.50–$4.00 depending on steak price, making it lean and economical for a weeknight. The real caveat is that flank steak demands a hot grill and a sharp knife for slicing against the grain—skip either and you'll get a chewy dish—and leftovers (if any) are best eaten cold or in a sandwich rather than reheated. For a family that grills and eats beef, this is a reliable rotation recipe; for those without regular grill access, you'd be adapting to a cast-iron skillet.
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