In a collaboration with a local coffee roaster that's also informed by his Hmong heritage, Minneapolis chef Yia Vang developed this earthy, spicy steak rub. Resist the urge to trim your steaks, he says. Fat dripping into the fire triggers smoke, which ramps up flavor.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

26 mins


Ingredient Checklist


Instructions Checklist
  • Season steaks with salt. In a small bowl, stir together coffee, chili flakes, granulated garlic, black pepper, smoked paprika, cumin, coriander and allspice. Rub 2 to 3 tablespoons of mixture generously on both sides of each steak.

  • Grill steaks, uncovered, over high heat until desired doneness, rotating and flipping steaks every 2 minutes or so to create a good crust, 8 to 10 minutes for medium-rare (145°) or 10 to 12 minutes for medium (160°). (It's important to flip the steaks often; if they are kept on one side too long, the seasoning burns.) Tent steaks with foil; let rest 10 minutes before slicing.

*Ingredient Tip

Also called gochugaru, Korean chili flakes are chopped more finely than regular crushed red pepper and have a deep hue, smoky-fruity flavor and mild to medium heat. Thai chili flakes are similar but have a bit more kick. Look for both in Asian markets and online.

Nutrition Facts

392 calories; fat 23g; cholesterol 128mg; saturated fat 9g; carbohydrates 5g; mono fat 10g; poly fat 1g; trans fatty acid 1g; protein 39g; vitamin a 46.1IU; vitamin c 1.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.8mg; folate 7mcg; vitamin b12 6.4mcg; sodium 760mg; potassium 808mg; calcium 31mg; iron 6.1mg.