Curtis Stone's steak tacos with spring onions and pepita salsa verde

Curtis Stone uses tender porterhouse steak to make these tasty soft shell tacos with a pepita salsa.

6

20m

Note: + resting time

15m

Ingredients

  • Coles No Added Hormone Australian Beef Porterhouse Steaks (about 250g each)
  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 3 spring onions
  • 1 jalapeño chilli, halved, seeded
  • 1/4 cup (60ml) lime juice
  • 1/4 cup chopped coriander
  • 2 tbs pepitas, toasted, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 18 corn flour tortillas (about 14cm in diameter)
  • 1 avocado, pitted, peeled, thinly sliced
  • 1 1/2 cups (120g) shredded green cabbage
  • 2 radishes, thinly sliced
  • Lime wedges, to serve

Method

STEP 1 

Prepare a barbecue for medium-high heat. Coat steaks with 2 tsp of the oil and season with salt and pepper. Barbecue steaks for 2 mins each side or until an instant-read thermometer inserted into the centre registers 54°C for medium-rare doneness. Set steaks aside to rest on a cutting board.

STEP 2 

Coat spring onions and jalapeño with 2 tsp of the oil and season with salt and pepper. Barbecue, turning occasionally, for 3 mins or until they are nicely charred but still crisp. Transfer to another cutting board. Finely chop spring onions and jalapeño.

STEP 3 

In a small bowl, stir remaining oil, lime juice, coriander, pepitas, garlic, spring onions and jalapeño. Season salsa verde with salt and pepper.

STEP 4 

Cook the tortillas on barbecue for 2 mins each side. Transfer to a plate. Cover to keep warm.

STEP 5 

Thinly slice the steaks against the grain. Divide among warm tortillas. Top with the avocado, cabbage, radish and salsa verde. Serve with lime wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.