Steak and Green Salsa Tacos
Photography by Aaron McLean.
You can use some of the zingy salsa to brush over the steaks when cooked. Once sliced, toss the meat with the resting juices for maximum flavour.
Serves: 8
INGREDIENTS
Salsa
½ cup each well packed coriander and parsley including some tender stalks
2 cloves garlic, crushed
pinch chilli flakes
½ teaspoon ground cumin
2 tablespoons lemon or lime juice
4 tablespoons olive oil
1-2 teaspoons honey
sea salt and ground pepper
Tacos
8 soft flour tacos, warm
600 grams steak (use scotch, rump or sirloin)
2-3 cups finely shredded red or green cabbage
2 tomatoes, finely diced
1-2 avocados, sliced
mayonnaise, hot sauce and lime wedges for serving
METHOD
Salsa: Place all the ingredients in a food processor or blender, season well and blitz until smooth and bright green.
Rub both sides of the steaks with olive oil, salt and pepper. Cook in a hot sauté pan for 2-3 minutes each side or until done to your liking.
Transfer to a plate and brush both sides with a little of the salsa. Rest for 2 minutes then slice thinly against the grain.
To serve: Spread each warm taco with a little mayonnaise and hot sauce if using then layer up with cabbage, avocado, steak and tomatoes. Drizzle with the meat juices from the steak, a dollop of salsa and a squeeze of lime. Fold over and eat immediately. Makes 8
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!