Ancho Coffee Skirt Steak Tacos: Bold & Simple

This post is sponsored by Omaha Steaks. These posts and affiliate links enable me to maintain and operate this site which is free to the public. I only partner with brands that I personally use and believe in.

Ancho Coffee Skirt Steak Tacos

Hands down my favorite cut of steak for tacos is the skirt steak. I purchase my skirt steak from Omaha Steaks, which is a convenient way to plan for upcoming meals. Combining fruity ancho chiles with locally roasted coffee is a simple way to add a huge blast of flavor without much hassle.

Load up the savory tacos with a cool, crisp salsa that you can pretty much make at the same time. This grilled creamy corn salsa can be made at the same time. Fire up the grill and toss the corn on first while your meat is absorbing the seasonings.

This recipe is also in partnership with the Arizona Beef Council. We worked together to promote a simple, bold beef recipe inspired by the Southwest.

Coffee & Chiles

It’s a natural pairing for intense, earthy flavors. Coffee and chiles are the baseline for a really powerful rub that doesn’t take much time to put together. Don’t worry, your meat isn’t going to taste like a big cup of joe. Even the coffee-haters will enjoy this because of the roasted, smokey flavors that it brings out in the meat. Instantly as you bite into the steak you’ll be thinking of campfires.

What are Ancho Chiles?

You’ve probably heard of the poblano chile, if you haven’t heard of ancho chiles. The Poblano is a dark green, mild chile that’s usually not very spicy. It’s very common to dry them out, creating the dark, roasty ancho chiles.

These dried poblanos are sweet and mild, with hints of chocolate and raisins. They will have a little heat, but it’s rare that any of them are truly spicy. Think of the combination of roasted, sweet, chocolate flavors with the coffee… now you’re getting it!

Creamy Corn Salsa

I debated on making this a separate recipe. It’s a standalone star, definitely a “salsa” that we’ll be making for years to come. It’s absolutely spot on with this ancho coffee skirt steak. You even season it with some of the rub!

Making the Salsa

Don’t bother doing this ahead of time. The steak needs to be seasoned and rested for a little, and that’s when you’ll fire up the grill and roast the corn. No sense on wasting a good fire for only a 5-minute steak sear!

Grill that corn to your preference, then grill your steak. The roasted corn will be cool enough to handle by the time you’re resting your steak. Grab your cutting board and chop chop. Stir everything together and you’re ready, NOW.