This Coffee Rubbed Flank Steak with Burrata and Cherry Tomatoes is sure to impress your Valentine. The smoky and sweet coffee rub adds depth to the tender steak, while the creamy burrata and fresh tomatoes bring a burst of freshness. Simple to make and perfect for any occasion, this dish is sure to impress.
Jump to:
Ingredients:
- Steak: I have made this dish with both flank steak and skirt steak. For this rub, I prefer flank steak. (See FAQ section for substituting for skirt steak.)
- Coffee: Any ground coffee will do, but if you have espresso powder, I recommend it!
- Sugar and Spice: Brown sugar, chili powder, dark cocoa powder, sea salt and black pepper.
- Something Unexpected: ½ of an onion (don't slice it), just trust me on this.
- Burrata: I love this brand. (Burrata can be found in the deli section of your grocery store, neat the mozzarella and cured meats.)
- Cherry Tomatoes: Yellow and red cherry tomatoes make for a pretty pop of color on the plate!
5 Tips for Making Great Coffee Rubbed Flank Steak:
- Set the steak out 30 minutes ahead of cooking to get it as close to room temp as possible.
- Preheat your grill (or cast iron pan) to medium-high heat and clean it with an onion! This will help get any burnt bits off and leave behind a delicious onion flavor!
- Grill the steak just a little longer on the first side to establish a great sear. I shoot for about 6 minutes on one side and 4 on the other. (Or until an internal temp thermometer inserted into the thickest part of the meat registers 130° - 135°.)
- Blister the tomatoes inside, in a hot pan with little bit of oil. It's easier to control the cook and prevent burning them this way.
- Don't touch that steak! Let it rest for at least 5 - 10 minutes to allow the juices to settle. Then cut against the grain and enjoy.
FAQ's:
Yes! Skirt steak is a thinner, longer steak than flank steak is. So you will just need to cook it for less time to achieve your desired internal temp. (With skirt steak, you can usually get away with cooking it for 3 - 5 minutes on either side.)
Yes! Espresso powder has an incredible, bold flavor that does really well in this recipe! Decrease the amount of coffee called for in the rub by half if using espresso powder.
There isn't! Burrata is mozzarella, just in a different form. While mozzarella cheese has a thicker texture, allowing it to be neatly sliced; burrata is a thinner, curd-like texture encased in a pouch and should be gently sliced open. it's a gentle mixture of mozzarella and cream called stracciatella. Burrata is ideal for grilled meats, salads, and pasta as the cheese can be spread into the dish easier.
This steak will keep well in the refrigerator (in an airtight container or freezer bag) for 2 - 3 days. Heat it for a few minutes in the oven when you're ready to enjoy again (450° for 2 - 4 minutes worked well for us!).
Or chop it up and use it in tacos! Delicious!
Fortunately, this is a pretty complete meal! Toss a simple salad with it, enjoy some crispy potatoes, or perhaps some grilled broccolini!
This Coffee Rubbed Flank Steak with Burrata and Cherry Tomatoes recipe is the perfect dish for a date night at home or an impressive Valentine's Day dinner.
Looking for more dinner recipes like this? Try these others from the blog!
- Apple and Brie Stuffed Chicken Breast
- Cranberry Balsamic Pot Roast
- Mini Sweet Pepper Steak Sandwiches
- Pecan Crusted Chicken with Bacon and Honey Mustard Sauce
I hope you enjoyed this recipe for Coffee Rubbed Flank Steak with Burrata and Cherry Tomatoes recipe! If you try it, please don't forget to rate the recipe and leave a comment below! We'd love to hear about your experience making it! Snap a photo and tag us on Instagram (@atoastedcrumb) so we can repost it to stories!
Coffee Rubbed Flank Steak with Burrata and Cherry Tomatoes
Equipment
Ingredients
- 1 - 2 lb flank steak
- 3 teaspoon olive oil divided
- 1 teaspoon ground coffee or espresso powder*
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon dark cocoa powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper.
- ½ of an onion unsliced
- 1 package of burrata cheese
- 1 cup yellow and red cherry tomatoes
Instructions
- Set the steak out 30 minutes ahead of cooking to get it as close to room temp as possible.
- In a small bowl, combine 1 teaspoon ground coffee (or ½ teaspoon espresso powder), 1 teaspoon brown sugar, 1 teaspoon chili powder, 1 teaspoon dark cocoa powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub the steak 1 teaspoon of olive oil and then rub the spice mixture on all sides of the steak.
- Preheat your grill (or cast iron pan) to medium-high heat.
- Stick the half onion on the end of some grill tongs and rub it across the grates of your grill. (This will help get any burnt on bits off and leave behind a delicious onion flavor!) Spray the grill with cooking spray or brush lightly with oil.
- Insert a wireless internal temperature thermometer into the thickest part of the meat.
- Grill the steak for 6 minutes on one side undisturbed and 4 minutes on the other (or until the thermometer registers between 130° and 135°).
- Remove steak from the grill and rest undisturbed for 5 - 10 minutes.
- While the steak is resting heat a teaspoon of olive oil in a pan on the stove over medium high heat.
- Drop the cherry tomatoes into the pan and swirl them around. Let them cook for 1 - 3 minutes, or until you start to see blistering and char marks on the skin. Remove from heat.
- When the steak is finished resting, slice it against the grain and place it onto a serving platter.
- Garnish with balls of burrata and the blistered cherry tomatoes. Garnish with a sprinkle of sea salt and freshly cracked black pepper.
- Cut into the burrata upon serving and enjoy.
Leave a Reply