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?
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.