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
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
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