Beef Tacos With Tomato Salsa
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Beef Tacos With Tomato Salsa
Recipe By Courtney Roulston
Ingredients
500 g Coles scotch fillet (or flank steak)
sea salt and black pepper to taste
4 tbsp Squeaky Gate extra virgin olive oil
2 small white or brown onions
2 jalapeno chillies
2 cups small-medium fresh yellow or green tomatoes
2 cloves garlic
2 fresh limes
½ tsp ground cumin
½ bunch coriander, plus extra sprigs to serve
50 g halloumi cheese, crumbled to serve
12 small tortillas to serve
Method
Remove the steaks from the refrigerator and allow it to rest at room temperature for 45 minutes - 1 hour in a cool area. Season the steak with sea salt and rub over 1 tablespoon of oil. Heat a BBQ grill over a medium / high heat and place the steak on the grill. Cook the steak for 5 minutes on each side, or until cooked to your liking. Remove and allow to rest in a warm area for 5 minutes before thinly slicing across the grain.
Meanwhile, cut one of the onions into quarters and place onto the grill with the jalapeno chillies, tomatillos and garlic cloves. Cook for 5 - 6 minutes, or until charred and softened. Place the charred onion, chillies, tomatillos, garlic, juice of 1 lime, ground cumin, coriander, remaining oil and a pinch of salt and pepper into the jug of a stick blender. Blitz until the salsa is smooth and green.
Chop the remaining onion into a rough dice and place into a bowl with the juice of ½ lime and extra coriander.
To serve, place a few slices of steak into a warm tortilla and top with the tomatillo salsa, crumbled cheese and onion salad. Serve warm with lime wedges on the side.
