Chef Pilar Valdes' Supply Loyalty Coffee Steak

The coffee adds a beautiful depth to this flavorful rub. We use skirt steak in this recipe, but feel free to use your favorite steak cut. 

5 minsPrep Time
20 minsCook Time

25 minsTotal Time


  • 1 pound skirt steak
  • 3/4 Kosher salt
  • 1 tablespoon fine ground coffee
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar in the raw OR brown sugar
  • 1/4 teaspoon favorite chili flakes
  • 1 tablespoon neutral oil (vegetable, canola, or avocado oil)

Side Salad:

  • 1 fennel bulb, shaved finely on a mandolin
  • 2 cups arugula
  • 1 lemon
  • Flaky sea salt
  • Freshly ground black pepper


  1. Season your steak on all sides with salt. In a small bowl, combine coffee and spices and mix until combined. Rub onto steak. (Do ahead! At least 20 minutes in advance, and up to 1 day.) 

  2. Preheat a heavy bottomed skillet (like a cast iron or carbon steel pan) over medium heat. Add 1 tablespoon of oil and swirl to coat. Cook the steak, undisturbed, on one side for about 4 minutes until a crust forms, flip and continue cooking for another 3 minutes, or until desired doneness. (125-135 for medium rare; 135-145 for medium 145- above for well done.) 

  3. Allow steak to rest for 10 minutes before slicing. Slice steak against the grain (perpendicular to the muscle fibers) at a 45 degree angle.

  4. Meanwhile, place the shaved fennel in a medium bowl. Season with salt and pepper, and a squeeze of lemon juice, and massage lightly until combined. Add the arugula and toss gently to mix. 

  5. Transfer the salad to the serving bowl. Top with sliced steak and finish with some flaky sea salt, freshly ground pepper, and a squeeze of lemon.