Mini Skirt Steak Tacos

By stancec44

Redefine decadence with coffee-crusted steak tacos paired with the richness of Patrón XO Cafe. In the mood for a cocktail version? A Vietnamese Coffee adds the perfect kick. See recipe in Beverages.

Ingredients

• FOR THE SKIRT STEAK
• 2 tablespoons coffee, finely ground
• 1 tablespoon ground cumin
• 1 tablespoon light brown sugar
• 2 teaspoons ground coriander
• 3 pounds skirt steak
• FOR THE RED CABBAGE SLAW
• 3 cups (7 ounces) red cabbage, thinly sliced
• 1/4 cup pineapple juice
• 2 tablespoons lime juice
• 1 teaspoon celery seeds
• Kosher salt, to taste
• FOR THE CARAMELIZED PINEAPPLE
• 8 (4 ounces) pineapple chunks, 2 inches long by 1 1/2 inches wide
• 1/4 cup sugar
• FOR ASSEMBLY
• 8 mini corn tortillas, warmed slightly
• 4 tablespoons mayonnaise
• 3 cups red cabbage slaw
• 1 small onion, diced
• 24 caramelized pineapple slices
• Cilantro, for garnish

Details

Servings 8
Adapted from patrontequila.com

Preparation

Step 1

For Skirt Steak
Kosher salt and freshly ground black pepper, to taste
In a large bowl, combine all of the spices, except the salt. Mix well then rub onto the skirt steak, set aside in the refrigerator and allow to marinate for 1 hour.

For the Slaw
In a medium bowl, combine all of the ingredients and season with salt to taste. Cover the bowl and refrigerate until needed.

For the Pineapple
In a small bowl, lightly toss the pineapple chunks with the sugar. Lay the pineapple chunks in a small sauté pan over medium-low heat. Allow the sugar to caramelize and turn golden brown on the first side, 8 minutes, then flip and cook until the other side is golden brown, 5 to 6 minutes. Remove from the pan and allow to slightly cool. Slice each chunk into 3 thin slices and keep warm on the side.