Coffee Rub Grilled Steak - Paleo
Try seasoning your favourite steak with this easy and flavourful coffee rub. It adds a serious amount of flavour and beautiful colour!
Servings: 4 servings
Ingredients
- 1 tablespoon finely ground coffee
- 2 teaspoons coconut sugar
- 2 teaspoons kosher salt
- 1 teaspoon granulated onion
- 1 teaspoon sweet paprika
- ½ teaspoon ancho chili powder substitute favourite chili powder
- ½ teaspoon cayenne pepper
- 1.5 pounds skirt steak substitute flank steak, ribeye, NY strip or tenderloin
- 2 teaspoons avocado oil
- ¼ teaspoon flakey salt such as Maldon, for serving
Instructions
- In a bowl, combine the coffee, coconut sugar, salt, granulated onion, paprika, chili powder, and cayenne. Stir with a whisk or spoon until incorporated. Pat the skirt steak dry with paper towel and massage both sides with avocado oil. Liberally season both sides of the steak with the spice rub, cover and set aside at room temperature for 45 minutes. If preparing the steak in advance, refrigerate it up to 24 hours and remove it from the fridge 1 hour before grilling so that the meat can come to room temperature.
- Preheat your Traeger grill to 450F. Transfer the steak to the back of the grates where the grill is hottest. Close the lid and cook until seared and slightly blackened, 3 to 4 minutes. Flip and cook, for medium-rare, until the thickest part of the steak registers between 135F and 140F, an additional 3 to 4 minutes. Transfer steak to a board and let rest at least 6 minutes before slicing against the grain. Season with a pinch of flakey salt.
Notes
If using a gas grill, preheat your grill to high heat. Place the steak over direct heat and grill until seared and slightly blackened, 2 to 3 minutes. Flip and cook, for medium-rare, until the thickest part of the steak registers between 135F and 140F, an additional 2 to 3 minutes.
If using a charcoal grill, heat coals until they form a white ash. Place the steak over direct heat and grill until seared and slightly blackened, 2 to 3 minutes. Flip and cook, for medium-rare, until the thickest part of the steak registers between 135F and 140F, an additional 2 to 3 minutes.