Coffee-Crusted Skirt Steak Tacos

We’re putting a Muggin’ spin on Mexican night! Skirt steak gets the ground coffee treatment to yield a smoky crust that carries into every build-your-own taco bite. Who’s ready for #TacoTuesday?

Serves 4

1 1/2 pounds skirt steak

2 tablespoons Muggin Coffeehouse Ground Coffee

½ teaspoon chili powder

Salt and pepper, to taste

1 tablespoon oil

8 small tortillas

1 cup pico de gallo

1 jalapeño, thinly sliced to garnish

Cotija cheese, to garnish

Avocado slices, to garnish

1 lime, sliced to garnish

Season skirt steak with ground coffee, chili powder, salt, and pepper. Heat an oiled cast iron skillet or grill over medium high heat. Sear for 4 minutes on each side, or until the steak reaches medium-rare. Allow to rest for 5-10 minutes so juices can evenly distribute.

Assemble your tacos: Slice the steak against the grain and place in warmed tortillas. Garnish pico de gallo, cotija cheese, and jalapeño. Finish with a squeeze of lime juice.