Tacos de Carne Asada
Serves 4
PREP TIME 10MINS
COOK TIME 15MINS
INGREDIENTS
· 2 x 400g rib-eye steaks (bone in), at room temperature
· 8 white corn tortillas
· 1/2 cup shredded iceberg lettuce
· Sour cream, coriander leaves, thinly sliced radish (we used watermelon radishes), and lime wedges, to serve
· GUACAMOLE
o 1 avocado, chopped
o 1 bunch coriander, leaves picked
o 1 small red chilli, chopped
o 1/2 small garlic clove, chopped
o 1 Asian (red) eschalot, chopped
o Juice of 2 limes
· PICO DE GALLO
o 1 tomato, finely chopped
o 1 red onion, finely chopped
o 1/2 bunch coriander, leaves picked, finely chopped
o Juice of 1/2 a lime
Directions
1. For the guacamole, whiz all ingredients in a food processor until smooth. Cover surface with plastic wrap and chill until needed.
2. 2.For the pico de gallo, combine all ingredients in a bowl. Chill until needed.
3. 3.Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 10-11 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
4. Meanwhile, grill tortillas for 1 minute each side or until warmed through, then wrap in a clean tea towel to keep warm.
5. Spread warm tortillas with guacamole and top with sliced beef, lettuce, pico de gallo and sour cream. Add coriander and radish, and serve with lime wedges.