It’s summertime and the grill is open for business!
Since moving into our house 4 years ago, we have slowly built up our grill repertoire to be expanded beyond the standard hamburger and hot dogs. Adulting can be a slog sometimes but when you end the week with a cool evening breeze and the grill fired up, it feels pretty sweet! Since the start of the warmer temps, we have already made this recipe a handful of times. I just love this rub because it is super easy and flavorful. Henry GOBBLES up a massive portion of it every time and we never seem to have leftovers. So it seemed appropriate to finally add it to the blog and recipe list since I think this will be a family classic now.
We serve it up with some grilled okra and asparagus!
- 1/4 c. finely ground espresso coffee (not instant)
- 1/4 c. 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
- 1 tbsp. olive oil
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.