- 1/2 tablespoon finely ground coffee or espresso
- 1/2 tablespoon chili powder
- Salt and black pepper, to taste
- 1 pound flank or skirt steak (or strip, tenderloin, or ribeye of preference)
- Pico de gallo
- 1 lime, quartered
Step 1: Preheat a grill, grill pan, or cast-iron skillet.
Step 2: Combine the coffee grounds with the chili powder, plus a few generous pinches of salt and pepper.
Step 3: Rub the spice mixture all over the steak. Cook the beef for 3 to 4 minutes per side, depending on thickness, until slightly firm but still yielding.
Step 4: Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a big scoop of pico de gallo and a wedge of lime.
Enjoy this uniquely spiced steak from Eat This, Not That!