Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.
This recipe was first published in Taste magazine.
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Ingredients
Spicy avocado cream
Pico de gallo
Condiments
Steak marinade
Method
1.Place steak in a large non-reactive bowl and cover in marinade. Ensure the steak is well coated, cover bowl with plastic wrap and refrigerate for 1-3 hours.
2.For the spicy avocado cream, place avocado flesh in a blender along with remaining ingredients. Blitz until smooth and season to taste.
3.For pico de gallo, combine ingredients in a bowl and season to taste.
4.Place cabbage, lime wedges and coriander in separate bowls and place on table along with a selection of hot sauces.
5.Heat griddle pan or barbecue grill on high heat. Cook steak, turning once, until both sides are browned and steak is cooked to your liking. Let rest for a few minutes then slice against grain. Place on warmed plate and cover with tinfoil.
6.Heat a dry frying pan over high heat. Prepare two large sheets of tinfoil.
7.When pan is really hot, add 1 tortilla and heat for a few seconds on each side. When it puffs up and edges brown a little, remove, place on a foil sheet and enclose to keep warm. Repeat, making a pile of tortillas on each sheet and enclosing in foil (two piles makes for easier access).
8.Spread spoonful spicy avocado cream down middle of warm tortilla, add some steak, red cabbage, coriander and a spoonful of pico de gallo plus some hot sauce, if you like. Squeeze on some fresh lime juice and enjoy.
Steak marinade
9.In a non-reactive bowl combine all ingredients with a good grind of black pepper.
Note
- Use the steak marinade from the Lucky Taco kits or try the homemade version in this recipe. -You can give the skirt steak a good whack with a meat mallet to help tenderise it, or ask your butcher to do this.
