COFFEE RUBBED STEAK AND EGG BREAKFAST TACOS WITH BURNT TOMATO AND TEQUILA SAUCE

 

 

Makes 4 tacos

 

4 small flour tortilla

1 sirloin steak

1 avocado, flesh removed and sliced

4 large eggs

 

For the rub:

1 tsp ground instant coffee

1 tsp smoked paprika

1/2 tsp garlic powder

Pinch chili powder

Pinch salt and pepper

 

For the salsa:

4 large plum tomatoes

1/2 red onion, roughly chopped

1 red chilli

1 clove garlic

1 lime

Small bunch coriander

Extra virgin olive oil

2 tbsp tequila

 

Method

 

For the salsa:

Preheat the grill / broiler to high

 

Add the tomato, red onion, chilli and garlic to a baking sheet. Drizzle with oil toss together. Place under the grill for 5-8 minutes until charred. Alternatively, heat a 12 inch skillet over medium heat, add 1 tablespoon oil and cook the vegetables until softened and browned.

 

Transfer the vegetables to a blender. Add the coriander, salt, tequila, drizzle of oil and squeeze of lime. Blitz until your desired consistency. Season to taste

 

For the steak and eggs:

Coat the steak in the rub

 

Heat a 30cm (12 inch) frying pan over a high heat with a splash of oil,

 

Add the steak, cook for around 2 minutes on each side until a golden charred crust forms, remove to a plate and allow to rest for 4 minutes then cut into thin slices

 

Whilst the steak rests. Reduce the heat of the pan to medium, add a knob of butter. When foaming gently crack in the eggs.

 

Fry for a couple of minutes until the whites are set and the yolks still runny.

 

Meanwhile heat the tacos in a large dry frying pan for 30 seconds on each side

 

Divide the sliced avocado between the tacos, top with salsa, steak, and eggs with a drizzle of the butter from the pan. Garnish with red peppers and cilantro.

 

Serve