Coffee Rubbed Steak Tacos

INGREDIENTS

800g

sirloin or rump steak

1 Tbsp

Moccona Ristretto

1 Tbsp

brown sugar

1

garlic clove, grated

1 tsp

paprika, sweet or smoked

1 tsp

sea salt

1/2 tsp

cracked black pepper

2 tsp

olive oil

TO SERVE

8 – 12 small tortillas

Thinly sliced radishes

Diced pineapple

Avocado

Pickled red onion

Fresh coriander

Lime wedges

METHOD

1. In a small bowl, coarsely crush Moccona with the back of a spoon. Add brown sugar, garlic, paprika, salt and pepper, and mix well.
2. Place steaks on a large plate, sprinkle coffee rub over both sides and massage into the meat. Set aside for 30 mins to marinate and come to room temperature.
3. Preheat a barbeque or grill pan to medium-high, drizzle steak with the oil. Grill meat for 3 - 4 minutes per side, or until cooked to your liking. Transfer steak to a clean plate or board and rest 5 minutes.
4.  Warm tortillas on a dry pan or barbecue. Thinly slice steak.
5. Serve steak on a platter with tortillas and toppings, so everyone can create their own favourite taco combination!

Tips

• To make pickled onions, thinly slice one red onion and place in a bowl with 1 tsp salt, 1 Tbsp apple cider vinegar and 1 Tbsp water. Set aside for 30 mins, stirring occasionally. Store onions in jar in the fridge for up to a week.
•  Try this recipe with boneless chicken thighs instead of steak, cooking over medium heat for 6 – 7 minutes per side until no longer pink in the centre.