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Coffee-Rubbed Skirt Steak

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 15 mins
Total time 50 mins
Yield Makes 6 to 8 servings
If you don't have chicory coffee, regular ground coffee or espresso works just as well. After grilling, slice the steak against the grain to ensure tender pieces of meat.

Ingredients

  • 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

  1. Preheat grill to 400° to 450° (high) heat. Stir together first 5 ingredients; rub over steaks. Let stand 30 minutes.

  2. 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.

  3. Note: We tested with Community Coffee Ground Coffee & Chicory and Whole Foods Pineapple-Mango salsa.