Steak Tacos with Mexican Green Salsa
Photography Manja Wachsmuth.
Arrange everything on a large platter and let everyone help themselves – a perfect family dinner.
Serves: 4
INGREDIENTS
600 grams sirloin steak
olive oil
¼ cup each sour cream and mayonnaise
1–2 tablespoons smoked chipotle sauce
sea salt and ground pepper
To serve
10 warm flour tortillas, sliced avocado, purchased coleslaw, feta cheese, coriander and lime wedges
Salsa
1 cup coriander
½ cup mint
2 spring onions, roughly chopped
¼ cup lime juice
2 cloves garlic, crushed
2 teaspoons honey
1 teaspoon each ground coriander and cumin
½ cup olive oil
METHOD
Salsa: Put all the ingredients in a food processor and blend until smooth. Season to taste. Add more honey or lime juice to balance the flavours, if needed.
Rub the steaks with oil and season with salt and pepper. Heat a sauté pan and when hot, cook the steaks for 3 minutes each side or until done to your liking. Rest for 2 minutes, then slice thinly.
Stir the sour cream, mayo and chipotle sauce together.
To serve: Arrange everything on a platter and let everyone make up their own taco. Serves 4.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.