Coffee-Rubbed Grilled Skirt Steak with Angel Sweet® Tomato-Corn Salad


6Coffee-Rubbed Grilled Skirt Steak with Angel Sweet® Tomato-Corn SaladServes 6

Prep Mins

15270 Mins

Total Hours



For the coffee-rubbed grilled skirt steak:

2 lb. skirt steak

2 tsp. Kosher salt

2 Tbsp. ground coffee

2 tsp. sweet paprika

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. garlic powder


For the tomato corn salad:

4 ears of corn, husked

1 poblano pepper, stems and seeds removed, diced

½ small red onion, diced

2 Tbsp. extra-virgin olive oil

1 lime, juiced

¼ cup cilantro, roughly chopped

1 pint Angel Sweet® Tomatoes, halved

¾ tsp. Kosher salt

½ cup crumbled queso fresco

Pinch of flaky sea salt, for garnish


For the coffee-rubbed grilled skirt steak:

  • Preheat the grill to high heat.
  • In a small bowl, mix together the salt, coffee, paprika, cumin, chili powder, and garlic powder. Lightly coat the skirt steak with olive oil and sprinkle with the coffee rub, massaging the seasoning into the steak. Set aside and allow to marinate from 4 hours up to overnight in the refrigerator. When ready to grill, let stand at room temperature for 30 minutes.
  • Grill the steak over direct heat with the lid closed. Cook until steaks reach 135°F or desired internal temperature, flipping halfway through the cooking process.
  • Transfer steaks to a carving board and let rest for 10 minutes.
  • Slice against the grain and transfer to a platter.


For the tomato-corn salad:

  • Grill the corn, turning occasionally, until lightly charred and tender — 4 to 5 minutes total. Once cool enough to handle, cut the kernels from the cobs.
  • In a medium bowl, combine the corn with the Angel Sweet® Tomatoes, poblanos, red onion, lime juice, olive oil, cilantro, and queso fresco. Season to taste with Kosher salt.
  • Arrange the grilled steak slices on a platter and top with the tomato-corn salad. Finish with a sprinkle of flaky sea salt and serve.

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