Grilled coffee-rubbed steak with pear-cranberry salsa

Total Time
50 min
15 min
10 min
For a quick and easy flavor kick, add this simple coffee rub to sirloin steak and grill. The rub contains both brown sugar and chile powder, adding a sweet and spicy flair. The combination pairs perfectly with this fruity salsa that get s added kick from jalapeño peppers. The salsa can be made ahead and refrigerated. It also pairs perfectly with cinnamon chips. To make the salsa more colorful, choose a green pear, such as Bartlett or Anjou, along with a red pear, such as Red Anjou or Starkrimson. Serve this steak with mixed salad greens or asparagus for a delicious weeknight supper.


Espresso, instant powder

1 Tbsp, or ground regular coffee

Packed brown sugar

2 tsp

Ground cumin

1 tsp

Table salt

1 tsp

Black pepper

½ tsp

Chili powder

½ tsp, chipotle chile

Uncooked lean trimmed sirloin beef

1 pound(s), (about 1 inch thick)


2 large, firm, ripe, unpeeled, cored, and diced

Dried cranberries

¼ cup(s)

Uncooked red onion(s)

3 Tbsp, chopped


2 Tbsp, chopped fresh

Fresh lime juice

2 Tbsp

Jalapeño pepper(s)

1 medium, seeded and minced

Cooking spray

1 spray(s)


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Stir together coffee, brown sugar, cumin, 3/4 teaspoon of salt, black pepper, and chile powder in small bowl. Rub coffee mixture all over steak and let stand at room temperature 15 minutes.
  3. Meanwhile, to make salsa, combine pears, cranberries, onion, cilantro, lime juice, jalapeño, and remaining 1/4 teaspoon salt in small bowl.
  4. Place steak on grill rack and grill, turning occasionally, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes. Cut steak into 24 slices. Serve steak with salsa.
  5. Per serving: 6 slices steak and about 2/3 cup salsa