Filled with spring onion, cabbage and avo, this steak taco recipe is the perfect way to mix up mealtime this week. Topped with a homemade pepita salsa verde, this dish is a flavour explosion.
Serves66
Cook time15 mins15 minutes
Prep time20 mins20 minutes, + resting time
+ resting time
Ingredients
Coles No Added Hormone Australian Beef Porterhouse Steaks (about 250g each)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
