Intense BBQ enjoyment meets spicy coffee flavours
This recipe combines tender flank steak with an aromatic coffee rub, which gives the meat a unique flavour. Grilled to perfection and served with a strong Syrah or Shiraz, the result is a harmonious interplay of roasted flavours and spicy nuances.
Ideal wine pairing: Syrah or Shiraz
Syrah, also known as Shiraz, is a powerful red wine with intense flavours of dark berries, pepper and spices. Its structure and depth harmonise perfectly with the smoky and spicy notes of the coffee rub. The tannins of the Syrah complement the roasted flavours of the grilled meat, while its fruitiness provides a pleasant contrast to the spice. A Syrah from the northern Rhône or an Australian Shiraz from the Barossa Valley are ideal accompaniments for this dish.
Further wine recommendations:
Grenache (France, Châteauneuf-du-Pape AOC): A spicy red wine with flavours of red berries, herbs and spices. Its velvety texture complements the spiciness of the coffee rub. Grenache from the southern Rhône valley brings Mediterranean herbal notes that go perfectly with side dishes such as rosemary potatoes or grilled vegetables. The warm ageing in Châteauneuf often produces fine notes of leather and liquorice – a great contrast to the rub.
Malbec (Argentina, Mendoza): A full-bodied red wine with flavours of plums, black cherries and spices. Its soft tannins and subtle acidity go well with the spicy coffee rub. Malbec brings the dark fruit that picks up on the coffee flavour in the rub and elegantly continues it. It has a fresh minerality that balances out the fat of the steak, particularly from high-altitude vineyards in Mendoza. The hint of smokiness from the barbecue also blends in perfectly.
Zinfandel (USA, California AVA): A fruity red wine with notes of blackberries, pepper and vanilla. Its strong structure complements the roasted flavours of the steak. Zinfandel loves strong BBQ flavours – its typical ‘sweet spice’ character (slightly sweet, spicy) makes it the ideal partner for rubs with brown sugar and coffee. California often adds a gentle woody flavour that gives the meat depth.
Tempranillo (Spain, Rioja DOCa): An elegant red wine with flavours of red fruits, leather and spices. Its balanced acidity and fine tannins harmonise with the coffee rub. Mature Tempranillos (Crianza or Reserva) bring vanilla, tobacco and roasted aromas from the barrique – an echo of the Maillard flavours of the steak. The medium-bodied Spanish structure goes well with the fine meat texture of flank steak.
Cabernet Sauvignon (Chile, Maipo Valley): A structured red wine with notes of cassis, green pepper and oak. Its strong tannins go well with grilled meat. A Cabernet from Chile often offers a balance between strength and freshness. The light green notes harmonise surprisingly well with paprika-heavy rubs or herb side dishes. The wine also has enough depth to absorb the flavour of the coffee rub.
The recipe:
Flank Steak mit Coffee-Rub
Kochutensilien
- 1 Grill oder Grillpfanne
- 1 Fleischthermometer
- 1 Messer und Schneidebrett
- 1 Kleine Schüssel für den Rub
Zutaten
Für das Flank Steak:
- 500 g Flank Steak
- 2 EL Olivenöl
Für den Coffee-Rub:
- 2 EL gemahlener Kaffee
- 1 EL brauner Zucker
- 1 TL Paprikapulver geräuchert
- 1 TL Knoblauchpulver
- 1 TL Zwiebelpulver
- 1 TL schwarzer Pfeffer
- 1 TL Salz
Zubereitung
Vorbereitung:
- Alle Zutaten für den Coffee-Rub in einer Schüssel vermengen.
- Das Flank Steak mit Olivenöl einreiben und großzügig mit dem Rub würzen.
- Das Steak abgedeckt für mindestens 30 Minuten im Kühlschrank marinieren lassen.
Grillen:
- Den Grill auf hohe Hitze vorheizen.
- Das Steak von jeder Seite ca. 4–5 Minuten grillen, bis die gewünschte Garstufe erreicht ist.
- Das Steak vom Grill nehmen und 5 Minuten ruhen lassen.
- In dünne Scheiben gegen die Faser aufschneiden und servieren.
Empfohlene Beilagen:
- Gegrilltes Gemüse (z. B. Paprika, Zucchini, Aubergine)
- Ofenkartoffeln mit Rosmarin
- Frischer Rucola-Salat mit Balsamico-Dressing
