Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices. Season with salt, as desired. Garnish with green onions, lemon wedges and lemon peel, if desired
Nutrition information per serving: 252 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 91 mg Cholesterol; 403 mg Sodium; 3 g Total Carbohydrate; 0.1 g Dietary Fiber; 34 g Protein; 2.4 mg Iron; 10.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.3 mg Zinc; 41 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.