Gluten-free, Dairy-free, Paleo, Whole30 if modified

Blackened Coffee-Rubbed Flank Steak Tacos

During the summer, grilled steak is a favorite around our house, but it can be costly. Flank steak is a cheaper cut of meat, making it perfect for feeding our family of five. All you need is your favorite ground coffee and a few basic spices to create a super-simple grill rub that gives flank steak a deep smoky flavor that even non-coffee drinkers will love. If you don’t eat red meat, the spice rub is also delicious on chicken and salmon.

Serves 4 to 6

• 2 tablespoons avocado oil or extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons very finely ground medium or dark roast coffee
• 1 tablespoon coconut sugar (see Note below)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 pounds flank steak, at room temperature
• 8 to 10 corn tortillas (see Note below), for serving
• Classic Fresh Tomato Salsa and Better-Than-Restaurant Guacamole, or use store-bought, for serving

Prepare the grill for high direct heat, about 500°F.

In a bowl, mix together the avocado oil, lime juice, ground coffee, coconut sugar, paprika, cumin, chili powder, garlic powder, oregano, salt, and pepper to form a paste.

Use a spoon to rub the spice paste onto both sides of the steak.

Transfer the steak to the preheated grill and grill for 8 to 10 minutes. Flip and grill until the outside is blackened and the desired doneness is reached, an additional 8 to 10 minutes.

Remove the steak from the grill and cover with aluminum foil. Let rest for 10 minutes for the juices to redistribute. Slice against the grain and serve with soft tortillas, salsa, and guacamole.

note: To modify for Whole30, omit the coconut sugar and serve the steak in lettuce wraps instead of tortillas.