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)
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.
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.
Curtis Stone's steak tacos with spring onions and pepita salsa verde
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)
1/4 cup (60ml) extra virgin olive oil, divided
3 spring onions
1 jalapeño, 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
Description
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.
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.
