Steak Tacos with Mexican Green Salsa
Photography by 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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!