Steak and Green Salsa Tacos
Photography 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
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