This spiced coffee rubbed skirt steak is infused with smoky, deep flavors from the coffee and warm spices, making it an exciting twist for your grill.
Paired with a charred pineapple salsa, the dish balances heat and sweetness perfectly for a fresh and vibrant meal.
Skirt steak is ideal for grilling due to its thin shape and rich flavor — this recipe brings out the best in this affordable cut.
Why You’ll Love This Recipe
- Coffee grounds add a rich, smoky depth that enhances the beef without overpowering it.
- The pineapple salsa adds bright acidity and sweetness, balancing the bold flavors of the rub.
- Skirt steak cooks quickly over high heat, giving a delicious char while keeping the inside juicy.
Spiced Coffee Rubbed Skirt Steak with Charred Pineapple Salsa
This recipe features a bold coffee-spiced rub on grilled skirt steak paired with a sweet and tangy charred pineapple salsa for a perfect summer meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 pounds skirt steak (about 680 g)
- 2 tablespoons finely ground coffee (not instant)
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks (about 3 cups)
- 1 small red bell pepper, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Coffee Rub In a small bowl, combine the ground coffee, brown sugar, smoked paprika, cumin, chili powder, salt, and pepper. Mix well.
- Season the Steak Pat the skirt steak dry with paper towels. Rub the steak evenly with 1 tablespoon olive oil, then coat all sides with the coffee spice mixture. Let rest at room temperature for 10 minutes.
- Make the Charred Pineapple Salsa Heat a grill pan or outdoor grill on medium-high heat. Toss pineapple chunks with remaining 1 tablespoon olive oil. Grill pineapple until char marks appear, about 2-3 minutes per side. Remove and chop into smaller pieces.
- Combine Salsa Ingredients In a medium bowl, combine the charred pineapple, diced red bell pepper, chopped red onion, jalapeño (if using), cilantro, and lime juice. Season with salt to taste. Refrigerate salsa while you cook the steak.
- Grill the Steak Preheat grill or grill pan to high heat. Grill the skirt steak for about 3-4 minutes per side for medium-rare, or until an internal temperature of 135°F (57°C) is reached using a meat thermometer.
- Rest and Slice Remove steak from grill and let rest on a cutting board for 5-10 minutes to allow juices to redistribute.
- Serve Slice the skirt steak thinly against the grain. Serve topped with a generous spoonful of charred pineapple salsa.
Helpful Tips
- Use a meat thermometer to ensure the steak reaches a safe internal temperature of at least 135°F (57°C) for medium-rare.
- Resting the steak after grilling retains its juices and results in a more tender bite.
- If you prefer less spice, omit the jalapeño in the salsa.
- Make sure your coffee is finely ground to blend evenly with the rub.
- For a milder smoky flavor, swap smoked paprika with regular paprika.
Storage and Make-Ahead
Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheat steak gently on low heat or enjoy cold in sandwiches or salads.
Do not leave cooked steak out at room temperature for more than 2 hours to ensure food safety.
Frequently Asked Questions
Can I prepare the coffee rub in advance?
Yes, the coffee rub can be made ahead and stored in an airtight container for up to 2 weeks.
What if I don't have a grill?
You can use a grill pan or broiler in your oven to achieve similar charred results for both the steak and pineapple.
Is skirt steak tough?
Skirt steak is flavorful but can be tougher than other cuts; slicing against the grain after resting ensures tenderness.
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