Espresso Steak Recipe

This recipe is a unique twist on a grilled steak! Pair this steak with a large tomato salad.


1/4 cup finely ground espresso coffee (not instant)

1/4 cup dark brown sugar, firmly packed

1 1/2 tsp. Kosher salt

1/8 tsp. ground cinnamon

1/8 tsp. ground ginger

1/8 tsp. ground white pepper

1/8 tsp. five-spice powder

Pinch cayenne pepper

2 1/2 lb. skirt steak, cut into 4 pieces

4 tbsp. olive oil (1 tbsp for the steak and 3 tbsp for the salad)

3 large vine tomatoes

1 tbsp for red wine vinegar

Red Onion


Heat grill to high.

Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.

Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.

Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil, and let rest 5 minutes before thinly slicing at an angle. Serve immediately.

Cut tomato into quarters. Toss tomatoes in red wine vinegar and 3 tbsp olive oil, with salt & pepper, and finely chopped red onions.

Optional: Add Fresh Mozzarella to the tomato salad.