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Coffee-Rubbed Steak with Cranberry Salsa

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Lauren Keating


  • For the cranberry salsa:
  • 1 cup cranberries
  • ½ jalapeño pepper
  • 1 small shallot chopped
  • 1 tablespoon honey
  • ½ cup sugar
  • 1 lime juiced
  • For the steak:
  • 2 tablespoons Gevalia® Majestic Blend ground coffee
  • 2 tablespoons ancho chile powder
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon dry mustard
  • 1 pound flank steak
  • 2 tablespoons olive oil


  • To make the cranberry salsa: Add the cranberries, shallot, and jalapeño to a food processor; process until finely chopped, about 15 seconds. Drizzle in the honey and pulse a few times to combine. Transfer to a bowl. Stir in the sugar and lime juice. Cover and refrigerate at least 15 minutes.
  • While the cranberry salsa rest, prepare the steak: Add the coffee, chile powder, salt, sugar, pepper, and mustard to a small bowl. Mix well. Brush both sides of the steak with olive oil. Rub 1-2 tablespoons of the spice mixture onto each side of the steak (reserve any remaining spice rub for another use).
  • Heat a heavy pan, preferably cast iron, over medium-high heat. When the pan is hot, reduce heat to medium. Add the steak; cook 5 minutes on each side or until cooked to your desired level of doneness. Transfer the steak to a plate and tent with foil; let rest 5 minutes. Slice thinly across the grain and serve with cranberry salsa.