This gluten free recipe, Gluten Free Steak Tacos with Pickled Red Onions is a sure favorite! Using marinade and then rub steaks in ground coffee, and specifically cold brew gives it a rich flavor and its acidic nature makes an amazing tenderizer.
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
1 red onion, thinly sliced
½ cup lime juice
½ cup water
1 tablespoon salt
2 PRE – Ribeye Steaks, cut in half to make four pieces
1 cup cold brew coffee
¼ cup red wine vinegar
¼ cup Dijon mustard
¼ cup + 1 tablespoon brown sugar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 small shallot, minced
2 garlic cloves, minced
½ teaspoon Kosher salt
1 tablespoon high heat cooking oil
6 Corn tortillas
¼ cup cotjia cheese, crumbled
Whisk together all the ingredients for steak and pour into a re-sealable plastic bag.
Place steak in the bag with marinade.
Turn to coat.
Let steak marinate for 1 hour at room temperature.
Preheat cast iron skillet to medium high. Preheat oven to 400 degrees.
Place the red onion sliced in a bowl with lime juice, water, and salt.
Stir around and set aside for about 30 minutes.
Put a little oil in your pan.
Slide the steaks onto the hot pan and let sear about 2 minutes each side.
Transfer steaks to oven and cook an additional 6-7 minutes until the internal temp is 130 F.
Let steaks rest for 10 minutes before you slice it thinly against the grain.
Serve on warm tortillas with cheese and pickled red onions.