Coffee-Chipotle Grilled Flank Steak Tacos


1/3 cup (75 mL) finely ground Melitta® 100% Colombian Whole Bean Coffee

2 finely chopped canned chipotles in adobo (2 tbsp/30 mL adobo sauce reserved)

2 tbsp (30 mL) brown sugar

2 tbsp (30 mL) cider vinegar

2 tbsp (30 mL) olive oil

2 tsp (10 mL) ground cumin

4 cloves garlic, minced

1 1/2  tsp (7 mL) salt, divided
1 tsp (5 mL) pepper

1 1/2 lb (750 g) flank steak

12 corn tortillas, warmed

1 ripe avocado, halved, pitted, peeled and diced

3/4 cup (175 mL) diced white onion

3/4 cup (175 mL) finely crumbled feta cheese

1/2 cup (125 mL) loosely packed fresh cilantro leaves

6 lime wedges, for serving


Brew ground coffee with 2 cups (500 mL) water in coffee maker or using pour over method. Let cool completely. 

Stir together coffee, chipotles, adobo sauce, brown sugar, vinegar, oil, cumin, garlic, 1 tsp salt and pepper. 

Place flank steak in resealable plastic bag; pour coffee marinade over top. Refrigerate for at least 4 hours or up to overnight. 

Preheat grill to medium-high; grease grate well. Remove steak from marinade, discarding marinade. Grill steak for 5 to 6 minutes per side or until well marked and internal temperature reaches 135°F (57°C) for medium-rare. Let stand for 10 minutes; slice thinly. Season with remaining salt.

Assemble sliced steak in tortillas with avocado, onion, feta and cilantro. Serve with lime wedges.


Tip: Alternatively, slice flank steak and serve in toasted buns with sliced Monterey Jack cheese, mayonnaise, pico de gallo and shredded lettuce.