I made up this quick Sweet n Spicy Coffee Rubbed Flank Steak for some guest at my last cook out. I'm glad I wrote down the recipe because I'm making it a signature dish for all my cook outs. This rub is comprised of finely ground coffee, brown sugar, cumin, black pepper, hot paprika, and cayenne. YOU WANT THIS.
Whisk together all ingredients for Sweet n Spicy Coffee Rub in a small bowl.
Liberally coat a flank steak with sea salt on both sides. Then apply Sweet n Spicy Coffee Rub.
Wrap steak in butcher's paper or plastic wrap and refrigerate for at least 2 hours, up to 8.
Remove steak from fridge one hour prior to grilling.
Preheat grill to 'a three count'. A three count is how long you can hold your hand just over the grate before you have to take it away. Oil grates to prevent sticking.
Apply a light amount of oil to each side of the steak and grill for 1-2 minutes per side. Flip often until the internal temp reaches 128-134°F.
Allow to rest at least 5 minutes before cutting.
Serve with Carrot Top Chimichurri.
Notes
This isn't a sexy grill mark kind of steak. The coffee, brown sugar and oil should char the entire exterior of the steak pretty well. Flip every 60 seconds or so.