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.



Note: + resting time



  • 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



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.


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.


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


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


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

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