Ingredients

1/4 c. finely ground espresso coffee (not instant)

1/4 c. coconut sugar, firmly packed

1 1/2 tsp. Kosher salt

1/8 tsp. ground cinnamon

1/8 tsp. ground ginger

1/8 tsp. ground white pepper

1/8 tsp. five-spice powder

Pinch cayenne pepper

2 1/2 lb. skirt steak, cut into 4 pieces

1 tbsp. olive oil

Directions 

 

1 Heat grill to high. Combine coffee, coconut sugar, salt, cinnamon, ginger, white pepper, five spice powder, and cayenne pepper in a bowl. 

2 Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.

3 Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.