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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!