Bring taco night to the next level with Coffee Rubbed Steak Tacos topped with zesty chimichurri.
  • Makes: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per serving: Calories 637, Fat 35g, Protein 44.3g, Fiber 6.7g, Calcium 117.7mg, Carbs 39.5g, Sodium 1810mg. Excellent source of vitamin B12 and good source of vitamin B6 and niacin.

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Ingredients

  • 1 ½-2 pounds boneless strip steak (ribeye or New York strip)
  • 2 tablespoons finely ground coffee
  • 3 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cocoa powder
  • 1 teaspoon garlic
  • 2 tablespoons olive oil
  • 12 corn or flour tortillas

Optional Garnishes

  • ½ cup red onion, sliced
  • ½ cup copped cilantro
  • ½ cup crumbled cotija cheese

Chimichurri

  • ½ cup parsley
  • 1 cup cilantro
  • 3 garlic cloves
  • 1 small shallot
  • ¾ teaspoon salt
  • 2 teaspoons dried oregano
  • ¼ teaspoon black pepper
  • 3 tablespoons red wine vinegar
  • 1/3 cup olive oil

See Also:  Raspberry Cream Cheese Coffeecake

Instructions

  1. Combine all the seasonings in a small bowl and whisk to combine. Put a generous amount of rub on the steaks and let sit at room temperature for 1 hour.
  2. While waiting for the steaks, add all the chimichurri ingredients to a food processor and pulse until mixture is combined and finely chopped.
  3. An hour after putting the rub on the steaks, heat a cast-iron skillet to medium-high heat and add oil. Once hot, add the steak and cook about 4 minutes each side. Remove from the skillet and let rest for 5 minutes.
  4. Slice the steak into thin strips and serve on top of the tortillas with chimichurri sauce, onion, cilantro and cheese.

Tips & Notes

Steaks can be cooked on the grill. Just preheat to 450 and cook about 4 minutes each side. If you don’t have a food processor, finely chop the parsley, cilantro, garlic and shallots and add to a bowl, then whisk in the remaining ingredients.

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