Combine all ingredients in a bowl and pour into a dredge shaker.
Prepare charcoal grill for direct high heat searing at 550°F (I use a set of Grill Grates for sear marks but they are optional)
Drizzle olive oil on both sides of the flat iron steak and season heavily with the Chili Coffee Rub. Allow the seasoning to sit on the steak for 20 minutes while the grill comes up to temperature.
Before grilling the steak add the chimi churri seasoning to a small bowl. Pour in the vinegar and stir to combine. Let it sit for 10 minutes then drizzle in the extra virgin olive oil stirring to incorporate. Set the sauce to the side for serving.
To grill the flat iron. Place the steak on the hot grill and set a timer for 3 minutes. Rotate the steak 90 degrees after the timer goes off and cook for an additional 3 minutes. Flip the steak over and repeat the same process until the internal temperature reaches 125-130 degrees for medium rare.
Remove the flat iron from the grill and rest for 5-7 minutes before slicing against the grain into bite size slices. Serve with the chimi churri sauce.
This is my first ever attempt at making and cooking with a coffee based rub. I have to admit I was a little skeptical at first because I expected it to be a little gritty, but man was I wrong!!
I combined chili powder with coffee, ancho chili, cumin, black pepper, and garlic for a robust flavor. I also rounded the seasoning out with a little raw sugar and kosher salt for balance, and the result was a big flavor Home Run!! The spice from the ancho and chili powder combined with the rich flavor from the coffee was superb.
To test this rub I chose a flat iron steak. Flat Iron are inexpensive cuts of beef that are perfect for quick hot & fast searing. The meat is lean with little to no fat so you really taste the beef. To season the steak I first drizzled on a little olive oil to help the seasoning stick and then went heave with the Chili Coffee Rub. I let it sit on the outside of the steak at room temp for about 20 minutes which was exactly how long it took for me to bring the Weber kettle grill up to searing temperature.
Once the GrillGrates were good and hot, the flat iron went on the grill and I cooked it for approximately 6 minutes each side turning it 90 degrees every 3 minutes to give it beautiful sear marks.
Medium Rare is as far as I like to take flat irons for best flavor. Anything more tends to dry them out and makes the meat tough. When it hit 125 degrees I took it off the grill and let it rest for 5 minutes or so. At this point I sliced it across the grain and served it up with a quick chimi churri dipping sauce (and don’t think I wasted those juices that came out during the rest!! They’re great for dipping as well).
I was super impressed with the flavors from the chili coffee rub. It gave the steak a nice touch of heat and rich flavor. The coffee added a roasted almost earthy flavor that balanced with the meat. There was absolutely no gritty feel to the seasoning; it’s as if the coffee just blended in with the meat creating a beautiful bark on the outside. If you haven’t tried a coffee rub this is a great place to start.
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