Grilled Coffee Rubbed Hanger Steak Tacos with Fresh Corn & Zucchini RelishWednesday, June 03, 2015
When I made these tacos tonight for Taco Tuesday, I didn't have a blog post in mind. I was playing around with a concept in my head and not sure how they would turn out the first time. Slam dunk. These steak tacos were so quick, fresh and easy to make that I felt pretty good about finalizing the recipe right away! I'm trying out a new way to consistently share content with my readers while making sure I'm compensated for my work. That's important to me as I continue to build my business and fund a self-published cookbook that is slowly but surely coming together. As I shared on Instagram last night, I'm asking for my readers to donate via PayPal and support the content created here for your use. My hope is that you'll see the value in contributing a dollar here and there in exchange for what you receive here! Going forward, I'll continue to share my content on Instagram and Twitter. If the dish posted has a recipe attached, I'll offer a full blog post here in exchange for donations that day. This is totally an honor system and I don't ever want to spend more time pandering for funds than I do talking about food. Many of you have supported me for some time now without any prompting at all, and I'm so grateful for such a generous outpouring of support for my craft and future!
But about these tacos. The warmer the weather gets, the less time I want to spend over a hot stove. With a little bit of multitasking, these were on the table for dinner in about thirty minutes. You could fire up the grill and do this outside, but I wrote the recipe with an indoor cast iron grill pan in mind. If you don't have one, the steak can be seared on a cast iron skillet instead. The relish was good enough to eat on its own. Fresh summer corn, crisp tender zucchini and spicy jalapenos all come together within a few minutes in a skillet. The relish reminded me of succotash (okay, minus the lima beans but I hate lima beans so in my head all succotash should be made without them.) As for the meat in these tacos I used hanger steak, one of my favorite cuts. It can be a little tricky to find, so feel free to use skirt steak, strip steak or rib eye which will all work well with the rub and cook up in about the same amount of time. So, about that coffee rub? It's a spice blend I've been enjoying for almost a year now on my steaks. I got a chance to share a version of it for a project I did for Microsoft's Lumia Storyteller last summer. Coffee really enhances the beefy flavor of steak, but this rub also works with pork (think smoked ribs!) I use the stuff so much I keep a huge mason jar of it at all times. For today's taco recipe I'm sharing a down and dirty version of my coffee rub. It's a small amount that you can throw together in a minute to season your steak. When I make more complex versions of my coffee rub, I start with toasting and grinding dried chilies. The coffee plays well with barbecue and Mexican flavor profiles, so depending on what direction I want to take it in, I'll throw in additional spices like dried fire roasted tomatoes or toasted cumin. Once you see the magic of coffee and steak, feel free to enhance the blend with your own special touch!
2 tsp finely ground coffee
1 tsp Ancho chile powder
1 tsp smoked paprika
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp black pepper
Prep Time: 15 min
Cook Time: 15 min
Suggested Equipment: Cast iron grill pan, medium saute pan, instant read meat thermometer