Steak Tacos with Charred Pineapple Salsa

Sprinkle both sides of the steaks with the spice blend.

Heat the oil in a large sauté pan and when hot, cook the steaks for 2-3 minutes each side for medium rare. Cooking time will depend on the thickness of the steak. Transfer to a plate to rest for a few minutes.

To assemble: Slice the steaks thinly against the grain. Spread the tortillas with mayo, if using, then top with salad leaves, steak, avocado, salsa, crumbled feta and coriander. Served with lime wedges for squeezing over the top. Makes 8 tacos

Charred Pineapple Salsa

½ fresh pineapple, skin sliced off, cut into 2cm thick rounds
2 tablespoons lime juice
1 teaspoon sea salt
1 small red onion, thinly sliced
3 tablespoons olive oil
2 long green chillies, thinly sliced
2 spring onions, thinly sliced

Heat a sauté pan over a high heat and cook the pineapple for a few minutes each side until lightly charred in places. Cool then cut into 1cm pieces, discarding the core.

Combine the lime juice, salt and red onion in a large bowl and leave for 5 minutes. Stir in the oil, chilli, spring onions and the pineapple. Makes about 2 cups

Cook’s note: I spread the taco shells with the Lime and Jalapeño Mayo from page 40 (issue 89) for an extra layer of deliciousness.