Arabica Spice Rubbed Flank Steak

By: Marge Perry & David Bonom

  • Yield:

    4-6 servings (makes 3/4 cup spice rub)

  • Course:



For the Rub:

1/4 cup finely ground Arabica coffee, or other coffee
3 tablespoons packed brown sugar
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground ancho chili
2 teaspoons ground cumin
1 teaspoon dry mustard
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

For the Steak:

1 tablespoon olive oil
1 1/2 pound flank steak


  1. Combine the rub ingredients in a bowl and mix well. Transfer all but 3 tablespoons to a covered container for future use.
  2. Brush the oil over the steak; sprinkle both sides with the 3 tablespoons spice rub.
  3. Preheat nonstick grill pan over medium heat until hot. Add the flank steak and cook, turning once, 8-10 minutes for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain.