CARNE ASADA W/ SALSA VERDE TACO

These simple steak tacos are an excellent way to make your meat go further and to add a bit of flare to your taco repertoire. A quick and easy crowd pleaser.

Prep 00:10

Cook 00:15

Serves 4

Easy

Ingredients 

Salsa Verde

1/2 white onion 

1 jalapeno pepper 

2 cloves garlic 

1 large handful flat leaf parsley 

1 large handful fresh coriander 

1 lime, juiced

1/2 cup olive oil 

12 soft corn tortillas, warmed 

400g flank steak 

2 tsp cumin seeds

2 tsp dried oregano

1/2 tsp chilli powder

To serve

1/2 white onion, finely diced

Sliced jalapenos 

Fresh coriander 

Lime wedges 

Method
Step 1. To make the sauce, place all of the ingredients in a food processor. Season with salt  and blend until smooth. Adjust flavour to your taste.

Step 2. Rub the steak with cumin, oregano and chilli powder. Season generously with salt and lightly coat with olive oil. Cook the steak in a hot, cast iron pan for 2-3 minutes on one side and 1-2 minutes on the other side. Allow it to rest for 5 minutes before slicing into thin strips. 

Step 3. Serve the steak on warm corn tortillas with the salsa verde, white onion, sliced jalapenos, fresh coriander and lime wedges.

Notes: 

* Make these tacos with any kind of steak you like. Other cuts that work well are skirt steak and rump. Best cooked rare to medium-rare.

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YOU CAN’T GO WRONG WITH THESE…

ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1kg piece rump cap steak, trimmed

1/3 cup (95g) American mustard

1 tbs dried oregano

1 tbs garlic powder

1 tbs smoked paprika

2 tbs olive oil

1 lime, cut into wedges

SALSA CRIOLLA

2 ripe tomatoes, finely diced

1 red capsicum, finely diced

1 small red onion, finely diced

1 garlic clove, crushed

2 jalapeños, finely diced

1 bunch coriander, leaves and stalks finely chopped

1 cup flat-leaf parsley leaves, chopped

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

PUTTING IT ALL TOGETHER: 

1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.

2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.

3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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