Tatanka Tacos
Serves 6
10 mins prep
8 mins cook
18 mins total
This steak is tender and deeply flavored with a simple coffee-rub. Cook the steak for a few minutes on both sides to medium-rare, then let the meat rest for a few minutes before slicing to seal in the juices. The steak is sliced thinly and served on corn tortillas topped with a dollop of spicy avocado crema, a tangy red cabbage slaw, and sprinkled with green onions for unforgettable tacos.
2 servings
Top Sirloin:
Red Cabbage Slaw:
Avocado Crema:
Tacos:
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Top Sirloin:
Drizzle olive oil in an iron skillet and place it over medium-high heat.
In a small bowl, combine salt, pepper, and ground coffee and then coat steak well on both sides.
Cook steak 3 minutes, turn over and cook other side for an additional 3 minutes for medium-rare. Cook an additional minute on each side for medium.
Allow steak to rest for 5 minutes before slicing.
Avocado Crema:
Place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
Red Cabbage Slaw:
Combine cabbage, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours before serving. Drain before serving.
Tacos:
To serve, place sliced beef on top of a tortilla, followed by a dollop of avocado crema, red cabbage slaw, and sprinkle with green onions.
