This steak is tender and deeply flavored with a simple coffee-rub. Cook the steak for a few minutes on both sides to medium-rare, then let the meat rest for a few minutes before slicing to seal in the juices. The steak is sliced thinly and served on corn tortillas topped with a dollop of spicy avocado crema, a tangy red cabbage slaw, and sprinkled with green onions for unforgettable tacos.
Drizzle olive oil in an iron skillet and place it over medium-high heat.
In a small bowl, combine salt, pepper, and ground coffee and then coat steak well on both sides.
Cook steak 3 minutes, turn over and cook other side for an additional 3 minutes for medium-rare. Cook an additional minute on each side for medium.
Allow steak to rest for 5 minutes before slicing.
Place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
Red Cabbage Slaw:
Combine cabbage, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours before serving. Drain before serving.
To serve, place sliced beef on top of a tortilla, followed by a dollop of avocado crema, red cabbage slaw, and sprinkle with green onions.
I love my steaks medium-rare, and I recommend not cooking bison steaks past medium doneness, leaving some pink. If you cook your steak too quickly or well-done, it will become tough and chewy.
As long as you cook it to medium doneness (or less), you will be left with an amazingly tender, delicious steak. Just make sure that your steak hits an internal temperature of 145F for food safety.
If you are unable to get a hold of bison beef I highly recommend replacing with grass-fed organic beef top sirloin.