- 2 tablespoons chili powder
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon finely ground chicory coffee
- 1 teaspoon coarsely ground black pepper
- 2 (1 1/2-lb.) boneless skirt, flank, or tri-tip steaks
- Fresh fruit salsa
- Lime wedges
How to Make It
Preheat grill to 400° to 450° (high) heat. Stir together first 5 ingredients; rub over steaks. Let stand 30 minutes.
Grill, covered with grill lid, 3 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut across the grain into thin strips; serve with salsa and lime wedges.
Note: We tested with Community Coffee Ground Coffee & Chicory and Whole Foods Pineapple-Mango salsa.