(This coffee crusted steak post is sponsored by ALDI!)
Craving summer already? Fire up the grill for this coffee-crusted steak with a bright herbed corn salsa—easy, bold, and perfect for warmer days.
Rich and savory, the steak gets a crunchy, fragrant coffee crust while the herbed corn salsa adds fresh, bright contrast—sweet, crunchy, and herby. It’s a summer plate that really sings.
I’m partnering with ALDI to share this recipe just in time for Memorial Day. After a long winter indoors, I’m all about grilled dinners and warm-weather flavors. Grilling at home is easy, nostalgic, and delicious.
ALDI has a great selection for grilling. For this recipe I used strip steak and ribeye, but any good-quality steak you have will work. The coffee crust spice mix is especially noteworthy—aromatic and flavorful. Use whole beans ground fresh or pre-ground coffee; I used Simply Nature Whole Bean Coffee from ALDI for its rich fragrance.
Top-quality ingredients make a difference.
The rub combines coffee with brown sugar, smoked paprika, garlic powder, ground mustard, salt and black pepper. Stir together and press it onto the steak—this creates a crisp, deeply flavored crust that enhances the meat without tasting overwhelmingly like coffee. The coffee acts like a flavor booster and a mild tenderizer, similar to how cocoa can deepen savory dishes.
Once coated, the steaks sear quickly over high heat. The crust becomes crisp and caramelized while the interior stays juicy—aim for your preferred doneness, then let the steak rest before slicing.
Now the salsa: grilled corn plus fresh herbs, lime, onion and jalapeño. The corn gets a touch of smoky char from the grill, then the kernels mix with herbs (cilantro and basil work wonderfully), diced sweet onion, lime juice and jalapeño for heat and crunch. It’s refreshing and bright alongside the steak.
Serve the sliced steak topped with generous spoonfuls of herbed corn salsa. The combination of the crispy, savory crust and the zesty, crunchy salsa delivers bold, balanced flavors that are ideal for summer gatherings.
I could eat the salsa with a spoon—it’s that good.
This meal is simple to make, impressive on the plate, and destined to be a summer staple. Here’s the recipe so you can make it at home.
It’s a repeat for us all season long.
Coffee Crusted Steak
Coffee Crusted Strip Steak with Herbed Corn Salsa
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Ingredients
coffee crusted steak
- ¼ cup brown sugar
- 2 tablespoons ground coffee
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon ground mustard
- 2 steaks (such as strip or ribeye)
herbed corn salsa
- 4 ears corn
- 1/3 cup chopped fresh herbs (such as cilantro and basil)
- 3 tablespoons diced sweet onion
- 1 jalapeño, diced
- 2 limes, juiced
- salt and pepper, to taste
Instructions
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Preheat your grill to high. Remove steaks from the refrigerator at least 30 minutes before grilling to take the chill off.
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In a bowl, whisk together brown sugar, ground coffee, smoked paprika, garlic powder, salt, pepper and ground mustard. Press the mixture onto both sides of the steaks.
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Grill the steaks on hot grates: about 5 minutes, then flip and grill another 3–5 minutes depending on thickness and desired doneness. Aim for about 140°F for medium-rare to medium. Remove and rest the steaks 10–15 minutes before slicing.
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Place the corn directly on the grill (you can do this while the steaks cook). Grill about 10 minutes, turning often, until charred in spots. Let cool slightly, then cut the kernels off the cobs.
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In a bowl, combine the corn kernels, chopped herbs, diced onion, jalapeño, lime juice and a pinch of salt and pepper. Toss to combine.
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Slice the steak against the grain, top with the herbed corn salsa and serve.
Did you make this recipe?
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These flavors are everything.