These are as delicious and as juicy as they look, I wouldn't change a thing, it was the perfect mouthful of tender, sweet, spicy crunchi-ness. The only thing I would say is that I made this recipe and there was not enough steak to have two fat taco's each. So, go wild & add another steak to the mix.
Serves 3 (as a side)
Ingredients:
Soft flour tacos (you can use wraps)
Yoghurt sauce
4 tbl plain greek yogurt
1 tbl mango chutney
Tabasco
Chimichurri (Traditionally made with parsley & oregano - but adjust to whatever green herbs you have)
Large handful of parsley
2 cloves of garlic
Any other fresh green herbs (I used mint & oregano)
2 tbl red wine vinegar
3 tbl olive oil
Salt/pepper
Steak
2 large sirloin steaks (You might not find this enough if you are a big meat eater)
Olive oil
Salt/Pepper
Chargrilled corn salsa
3 corn on the cobs
1 red pepper
Half a block of feta
1 red chilli or lazy chilli
Zest & juice of lime
Olive oil
Method
Leave steak to marinade at room temperature in olive oil & salt & pepper
Par boil corns for 5 mins, drain and leave covered in olive oil
Make chimichurri by blending all ingredients in food processor (if you don’t have one - finely chop), set aside in bowl
Chargrill corn for 5-10 mins- either on bbq or in a hot griddle pan let it catch slightly, once grilled remove the corns and set aside in bowl
Chargrill strips of red pepper in a pan, for 5-10 mins, once grilled dice into small square chunks and mix with corn
Crumble in feta, grate in lime zest, squeeze in juice, add finley diced chilli , add a generous amount of olive oil, mix and season - set aside
Wrap tacos in a foil parcel and gently warm them through in the oven
Mix yoghurt/ chilli and mango chutney together in a bowl - set aside
Cook your steak in a hot griddle pan with oil for a medium rare steak cook for just 2 mins on each side
Take off the heat and leave to sit for at least 5 mins before carving
Carve steak, drizzle with chimichurri, assemble your tacos & eat!
