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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.