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Curtis Stone’s Steak Tacos With Spring Onion & Pepita Salsa Verde

Home  >  Inspire & Create  >  Barbecue Menu  >  Curtis Stone’s Steak Tacos With Spring Onion & Pepita Salsa Verde


RECIPE

Curtis Stone’s Steak Tacos With Spring Onion & Pepita Salsa Verde

Prep

20 mins
(+ resting time)


Cooking

15 mins


Difficulty

Medium


Serves

6

 

Ingredients

  • 2 Coles No Added Hormones Australian Beef Porterhouse Steaks (about 250g each)
  • ¼ cup (60ml) extra virgin olive oil, divided
  • 3 spring onions
  • 1 jalapeño chilli, halved, seeded
  • ¼ cup (60ml) lime juice
  • ¼ cup chopped coriander
  • 2 tbs pepitas, toasted, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 18 corn or flour tortillas (about 14cm in diameter)
  • 1 avocado, pitted, peeled, thinly sliced
  • 1½ cups (120g) shredded green cabbage
  • 2 radishes, thinly sliced
  • Lime wedges, to serve

Method

  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.
  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.
  3. Line 2 additional baking trays with baking paper. Using a small offset spatula, transfer the gingerbread men to the baking trays. Alternatively, remove the trimmings from around the gingerbread men, keeping the gingerbread men in place. The dough trimmings can be re-rolled, cut, and chilled to make about 6 more gingerbread men. Return to the fridge for 1 hour, until firm.
  4. Cook the tortillas on barbecue for 2 mins each side. Transfer to a plate. Cover to keep warm.
  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.