Coffee-Rubbed Flank Steak with Bitter Citrus Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy flank steak coated in a bold coffee and spice rub, served with a bright chimichurri featuring bitter orange and fresh herbs. This latin american-inspired beef ready in about 55 minutes pairs flank steak, ground coffee, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp ground coffee, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Rub this spice mixture evenly over 1.5 lbs flank steak and let rest at room temperature for 30 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill steak for 5-6 minutes per side for medium-rare, or until desired doneness is reached. Remove steak and let rest for 10 minutes before slicing thinly against the grain.
  3. Step 3: Meanwhile, whisk together 1/4 cup bitter orange juice, 1/2 cup chopped fresh parsley, 1/4 cup chopped cilantro, 2 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, 1/4 tsp red chili flakes, and 2 minced garlic cloves in a small bowl to make chimichurri.
  4. Step 4: Serve sliced steak topped with bitter citrus chimichurri for a vibrant contrast to the smoky, slightly bitter coffee rub.

Equipment for this recipe

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Frequently asked questions

How long does Coffee-Rubbed Flank Steak with Bitter Citrus Chimichurri take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coffee-Rubbed Flank Steak with Bitter Citrus Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Coffee-Rubbed Flank Steak with Bitter Citrus Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coffee-Rubbed Flank Steak with Bitter Citrus Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coffee-Rubbed Flank Steak with Bitter Citrus Chimichurri?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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